Spring is here and the farmers markets are choc-a-block with all the new spring/summer veggies. Being an Irishman you may have heard rumors we’re partial to the odd potato or two so it should be of no surprise that I use them in my recipes. I’m a big fan of the hot and cold salad so this dish is right up my alley. The warm roasted potatoes with grilled asparagus and fresh lettuce all work brilliantly together.
Welcome to Spring!
1 bunch green (pencil) asparagus – ends trimmed
8 oz fingerling potatoes (purple, red, white if possible) – halved or quartered to equal sizes
8 oz Bibb Lettuce
2 tbsp capers
2 tbsp chopped parsley
squeeze 1/2 lemon
2 tbsp olive oil
Preheat oven 400°F
Drizzle olive oil on a foiled oven tray and lay the potatoes flesh side down. Season with S&P. Pop in oven for 20 minutes until tender. Preheat grill pan (or saute pan if you don’t have a grill pan) on high heat for 1 minute. Drizzle olive oil and lay the asparagus spears in a single layer. Sprinkle with S&P. Cook for 1 minute, flip over. Squeeze 1/2 lemon in pan over asparagus. Turn pan off. Let asparagus sit in pan ’til needed. Once potatoes are cooked, let them sit on the baking tray for 2 minutes to cool. I do this because they tend to peel off the the tray much easier.
In a large mixing bowl place potatoes, asparagus and lettuce together. Toss.
To make dressing:
Heat a small saute pan on medium heat. Add olive oil, capers and parsley. You just want to warm the dressing, heat 1 minute stirring. Squeeze lemon juice in pan and pour dressing over salad. Add pinch S&P. Gently toss the bowl coating all the salad ingredients. Serve on large platter.
All recipes are made with the finest quality farmers’ market whole foods. Seasonal, natural and non-processed ingredients are used as much as possible.