Emma Summer on a plate – Asparagus, Potato, and Egg Salad
Asparagus season is well underway and with the good weather an excuse for something a little lighter for lunch or an evening meal.
I received some Scotty Brand asparagus and potatoes, so put them to use in this seasonal dish. (Click here for Asparagus Cream Pasta recipe)
Ingredients
800g baby potatoes
4 medium eggs
220g asparagus
2 tbsp olive oil
1 tsp white wine vinegar
1 garlic clove crushed
2 tbsp capers
4 gherkins, finely chopped
Method
Place the potatoes in a saucepan of boiling water and boil until soft.
Meanwhile, cook the eggs for 5 minutes.
Lightly grease a griddle pan and place over a medium to high heat.
Add the asparagus to the pan and cook until charred.
Whisk the oil, lemon juice, white wine vinegar, and garlic.
Drain the potatoes, slice and add to a plate.
Scatter over the asparagus, capers, and gherkins. Slice the egg and place on top.
Drizzle with the dressing to serve.
Recipe: Asparagus, Potato and Egg Salad
Ingredients
- 800 g baby potatoes
- 4 medium eggs
- 220 g asparagus
- 2 tbsp olive oil
- 1 tsp white wine vinegar
- 1 garlic clove crushed
- 2 tbsp capers
- 4 gherkins finely chopped
Instructions
- Place the potatoes in a saucepan of boiling water and boil until soft.
- Meanwhile, cook the eggs for 5 minutes.
- Lightly grease a griddle pan and place over a medium to high heat.
- Add the asparagus to the pan and cook until charred.
- Whisk the oil, lemon juice, white wine vinegar and garlic.
- Drain the potatoes, slice and add to a plate.
- Scatter over the asparagus, capers, and gherkins. Slice the egg and place on top.
- Drizzle with the dressing to serve.
