Asparagus for lunch today!
Our asparagus has been planted for 4 years now so there are new spears appearing all the time – enough to give us a picking every other day. I never get tired of it and love experimenting with the taste – but I try never to waste the flavour by adding in too many other flavours. As well as lightly boiling it try roasting or griddling it for a different flavour.
Perfect for a light lunch or supper this dish uses griddled asparagus and smokey flavours topped with a creamy poached egg
Warm Asaparagus and New Potato Salad
Serves 2 Takes about half an hour plus extra for skinning the peppers
1 red and 1 yellow pepper
250g new potatoes, scrubbed clean
2 tablespoons olive oil
½ teaspoon smoked paprika
About 10 asparagus spears, ends snapped off
5 cherry tomatoes, halved
2 large eggs
2 tablespoons hollandaise sauce
- First of all you need to skin the peppers – if you want to be speedy then use some from a jar of roasted peppers. Turn the grill to high and line the tray with foil. Cut large sections of pepper from top to bottom removing the stalk and seeds. Pop skin side up under the grill until the skin is blackened. Lay the peppers in a plastic freezer bag, seal loosely and leave to cool. The skin should peel off really easily now. Cut into slices ready to use.
- Bring a pan of water to the boil and cook the potatoes for about 10 minutes until just tender. Drain, then as soon as you can handle them cut into thick slices or quarters.
- Mix 1 tablespoon oil with the paprika in a large bowl then add the potato slices and coat well in the oil. Put to one side.
- Brush the asparagus with some of the remaining oil and pop on a preheated griddle. Cook, turning once, for about 5-7 minutes depending on how thick the spears are. Try not to move them too much as the charred stripes look really good in this dish. Transfer to a warm serving plate.
- Keep the griddle hot and add the potato slices. Cook for about 4 minutes until browning at the edges. Add to the asparagus and keep warm.
- Finally add the peppers and the tomatoes to the griddle (add a little more oil if necessary) and cook for just a couple of minutes to warm through, without the tomatoes losing their shape. Add to the potatoes and asparagus and toss very gently together. Plate up onto warmed, individual, shallow salad dishes.
- Poach the eggs in simmering water until the white is cooked but the yolk is still runny. As soon as the egg is ready lay carefully on top of the salad. Place a spoon of hollandaise sauce on top of the egg and finish with a good grinding of black pepper.
Eat immediately letting the yolk run down onto the salad. Serve with some crusty bread to mop up the juices and yolk.