Asparagus are still in season so make sure you grab some before it comes to an end. I got a fresh bunch from the market for £0.50!! You can’t go wrong with that.
This lovely vegetable not only taste great but it’s also packed full with all sorts of wonderful nutrients: folate, Vitamins A, C,E , K and B-complex, along with fibre, potassium , zinc an iron. Thanks to all this, asparagus have anti-inflammatory and antioxidant properties. Your body will thank you for it!
I like green asparagus best roasted. I added them to steamed new potatoes along with a salsa verde to bring some freshness and zing to the dish. The recipe makes for more salsa verde that you need for this but you use the left over drizzled over lettuce or rocket salad or simply on toast.
I’d like to say that the kids loved it but they didn’t go anywhere near it!
Potato Salad with Salsa Verde
Print recipe
Ingredients
- 500g New potatoes
- 1 bunch Green asparagus
- 1/4 cup Black olives
- 1/3 cup Mint
- 1/3 cup Parsley
- 1/4 cup Basil
- 1 heaped tablespoon Capers
- 2 Small Gherkins
- 1 tablespoon Lemon juice
- Zest of 1 Lemon
- 2 tablespoons Extra virgin olive oil
Directions
| First steam the potatoes. | |
| While the spuds are cooking, prepare the salsa verde. Chop finely all the fresh herbs, capers and gherkins. Add the olive oil, zest and lemon juice. Season with black pepper. Give a good stir and let it rest until the veggies are cooked. The resting time will enhance the flavours. | |
| When potatoes are nearly done, cook the asparagus on a dry, hot griddle for a couple of minutes on each side. | |
| Mix together the cooked potatoes, asparagus and black olives and finally, add the salsa verde. | |