Sunday, April 10, 2011

Recipe: Asparagus and New Potato salad

A wonderful spring salad to celebrate the end of the winter.

3 lbs new potatoes, washed and halved
6 slices of bacon
3 spring onions, thinly sliced (green onions or chives will do of course)
1 bunch of asparagus, trimmed, blanched and cut into 1.5 inch pieces
2 tbsp Sherry Vinegar
1/4 cup finely chopped fresh tarragon
1/4 tablespoon Dijon mustard
1 clove of garlic, diced or minced
1/3 cup of olive oil (extra virgin cold pressed)
salt and pepper to taste

Place potatoes in large pot of salted water and boil for 12 to 15
minutes or until tender.

Cook the bacon until crispy.

Combine the cooked potatoes, diced bacon, spring onion and blanched
asparagus in a bowl.

In a separate glass bowl place the sherry vinegar, tarragon and
garlic. Slowly whisk in the olive oil until emulsified.

Toss ingredients together and season with salt and pepper. Allow to
cool and serve.

Tip: When buying asparagus look for bright green bunches with tight,
firm heads and remember that bigger is not better (larger asparagus
can be very fibrous and woody). Perfectly cooked asparagus has a
little crunch to it. Cook trimmed asparagus in salted water for 2 or 3
minutes and immediately transfer the cooked asparagus to an ice bath
to stop the cooking process.

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