Warm asparagus & potato salad

Warm asparagus & potato salad

Make the best of brilliant British asparagus with this tasty lunch or light supper.

By , 21 September 2015

(1 vote)

Warm asparagus & potato salad

  • 25 Mins

  • Serves: 4

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Nutritional Info
Each 391g serving contains

  • Energy

    1754KJ

    419KCAL

    21%

  • Fat

    25g

    high

    36%

  • Saturates

    6.6g

    high

    33%

  • Sugars

    7.2g

    low

    8%

  • Salt

    0.64g

    low

    11%
of your reference intake.
Typical energy values per 100g: 449kJ/107kcal.
Ingredients
  • 600g new potatoes, halved or quartered, depending on size
  • 1 bunch asparagus, trimmed and cut into short lengths
  • 5 tbsp olive oil
  • 1 tsp clear honey
  • 2 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 bunch spring onions, trimmed and sliced diagonally
  • 4 large free-range eggs
  • 1 packet baby gem lettuces
  • 50g Parmesan shavings
Method

  • Boil the potatoes for 15-20 minutes or until tender. Drain and put in a large bowl.

  • Add the asparagus to another pan of simmering water and simmer for 5 minutes. Drain and add to the potatoes.

  • Whisk the oil with the honey, vinegar and mustard, then season. Add the spring onions to the warm potatoes and asparagus. Pour on the dressing and mix gently.

  • Poach the eggs. Divide the baby gem lettuce between 4 plates. Pile the asparagus potatoes and spring onions on top, and add an egg and Parmesan shavings to each.