Serves: 4 - Time:
I don’t believe in messing around with the peerless British asparagus and Jersey Royal new potatoes. They are about as good as it gets as far as raw ingredients go, so I have kept things simple with a sharp lemony dressing and a few salad onions for added interest. This is a salad to accompany so many things. You could serve it with poached salmon, smoked salmon, roast chicken or a new season leg of lamb. Or, for a simple supper poach some eggs and serve atop the salad.
- 450g Jersey Royals (or Cornish new potatoes), scrubbed and halved if large
- 1 large purple spring onion (or three white spring onions), trimmed and finely sliced
- 3 tablespoons extra-virgin olive oil
- Juice of ½ lemon
- 1 teaspoon dried dill
- 400g British asparagus, trimmed
- 70g pitted black olives, halved
- Put the potatoes in a pan of salted water and bring to the boil. Turn the heat down and simmer for about 15 minutes until the potatoes are cooked through. While the potatoes are cooking mix the spring onion, olive oil, lemon juice and dill in a mixing bowl. Season with salt and ground black pepper.
- Drain the potatoes well and tip into the bowl. Toss in the dressing then lightly crush the potatoes with the back of a spoon. Cover the bowl with cling film and leave until the potatoes reach room temperature.
- Bring a pan of lightly salted water to the boil and add the asparagus. Cook for 2-3 minutes –the timing will depend on the thickness of the spears-until the asparagus is cooked but still with a bit of bite. Drain well and refresh under cold water. Drain again and pat the asparagus dry. Cut into three to four pieces and add to the potatoes. Taste and season again if necessary. Stir in the olives and transfer to a serving dish.