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Potato and Asparagus Salad
Potato and Asparagus Salad is a modern Irish recipe for a classic starter or accompaniment of new potatoes and asparagus in a lemon juice vinaigrette dressing with Parmesan cheese and parsley. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato and Asparagus Salad.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesCheese RecipesIrish Recipes
Waxy potatoes are by far the best for making salads. Charlottes are ideal, but any waxy new potato variety will work.
Ingredients:
300g small new potatoes, scrubbed but not peeled
300g asparagus spears
4 tbsp olive oil
2 tsp lemon juice
25g Parmesan cheese, shaved into thin slivers
finely-chopped parsley, to garnish
salt and freshly-ground black pepper, to taste
Method:
Trim the asparagus neatly, discarding the woody ends of the stalks. Cut the asparagus into 3cm lengths, but keep the tips separate.
Bring a pan of salted water to a boil, add the asparagus stalks and cook for 5 minutes. Now add the asparagus tips and cook for 3 minutes more, or until just tender. Drain the asparagus, but reserve the cooking water.
Spread the asparagus stalks and tips of paper towels then cover and set aside.
Use the reserved asparagus cooking water to boil the potatoes, cooking them for about 20 minutes or until just tender.
In the meantime, whisk together the oil and lemon juice in a bowl. Season to taste and whisk again to combine.
Drain the potatoes and toss with the dressing, cheese shavings and asparagus. Arrange on a warmed dish, sprinkle over the parsley and serve immediately.
