First, let me just tell you I’m loving all the answers to the Flavor Bible giveaway questions, it gave me plenty food for thought and oh, in case you have not entered yet, you still have time till June the 5th, 12p.m. (GMT+1).
I’ve also just recently realized that I have not jumped on the cooking with asparagus train this year, even though I’ve been making plenty of things with them. So, this is my humble attempt to catch up with a few season favorites.
When I think of asparagus and all the ingredients that go well with it, I’m more drawn to simple dishes celebrating the flavor of asparagus, rather than overwhelming it and making overly complicated.
This simple salad (and by simple I mean ingredients, cuz it took me 5 minutes of plating with fingertips to make it look like this) goes well as a starter or in larger quantities as a full meal. It has a bit of crunch of the asparagus, melting potatoes and refreshing pepper. Toped with a tangy vinaigrette it’s a perfection on a plate.
Prep time: 10 minutes
Cook time: 15 minutes
12-16 green asparagus, trimmed
6-8 potatoes (depending on the size)
4 oven roasted bell peppers
few basil leaves
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
salt and freshly grounded pepper
3-5 tablespoons olive oil
Process: Peel the potatoes and boil in salted water for about 8-10 minutes, till just tender. Careful not to boil too much, as they will start falling apart. Drain and let cool down. Next, slice the potatoes in slices about 5 mm thick, brush with olive oil and griddle on each side for a few minutes.
Brush the asparagus with olive oil and griddle turning a few time until tender. This will take 3-5 minutes.
I usually buy already roasted bell peppers and before serving griddle them on both sides for a few minutes.
To make the vinaigrette, whisk the mustard and vinegar together, season with salt and pepper and slowly pour in the olive oil, stirring till you have a homogenous vinaigrette.
To serve, arrange or toss the vegetables on the plate, spoon some vinaigrette on top, scatter some basil leaves and serve!
Tip: in case you don’t like mustard or red wine vinegar, mix 2 tablespoons of balsamic vinegar with 3 tablespoons of olive oil, salt and pepper and spoon on the salad.