Good evening everyone! Here is a little treat for you. I really want In Due Horse to be all round equestrian lifestyle blog, that includes recipes, fashion and everything horsey we want to talk about. With that in mind I was so happy that Cat Banks, a budding food writer, who I had meet recently in Toulouse said she would write a recipe for the blog. This recipe is perfect after a spring ride or a day at the yard. It’s quick and easy & totally delicious!
Little pointy green spears have been popping up in markets across France over the last few weeks and they are a welcome addition to our weekly veg shop. That’s right, it’s asparagus season and I’m having my annual binge. For about one month these delicious spring vegetables are at their best and there are so many things you can do with them. Transform a quick quiche into a thing of beauty. Throw them into some pasta for a pimped-up carbonara. Dip them into your boiled eggs instead of toast. I could eat them for breakfast, lunch and dinner, such is their seemingly never-ending versatility. As the weather gets warmer, you can’t beat a good asparagus salad. Teaming asparagus with their seasonal bed fellows- new potatoes – is a fabulous match. This salad can be thrown together in less than 20 minutes, is healthy, filling and delicious and can as easily be a dinner for one as it can be a dinner party starter.
Serves 2 People
You will need…
Small bunch of asparagus (about 4 spears per person)
10 new potatoes
Handful of mint leaves
100 grams smoked salmon
Bag of salad leaves (I love the baby leaf with beetroot for this recipe)
3 tablespoons olive oil
Squeeze of lemon juice
1 tablespoon red wine vinegar
A knob of butter
Bring a large pan of salted water to the boil. Add your new potatoes to the pan and cook for around 10 minutes or until you can easily push a fork all the way through.
Gently boil your eggs in the same pan for 6 minutes for firm whites and slightly runny yolks. Perfect for salads! When time’s up,plunge them into cold water.
Place a steaming basket over the top of the pan and steam your asparagus spears for around 4 – 6 minutes depending on the thickness of the stems. You can always cut a small piece off the end to test the firmness. They should turn bright green in colour, hold their shape well and still have some bite. Plunge these into cold water to pause the cooking process.
It’s time to whip up a quick dressing. Finely chop the shallot, whisk together your oil, vinegar and lemon with some salt and pepper. Then add the shallot and set to one side. Make sure you taste-test the dressing, it should have a citrus tang to it. If it’s too bland add some more lemon.
Drain your potatoes once they are cooked and allow them to steam dry for a minute. Pour them back into the pan with a knob of butter, mint and seasoning. Put them over a gentle heat while you melt the butter over the potatoes, turning them over with a wooden spoon until coated. You can also coat your asparagus in minted butter if you like.
To assemble your salad: place your leaves at the bottom of the bowl and dress them with your vinaigrette. Next place your other ingredients on top, I start with the asparagus (which I sometimes cut down the middle to reveal the white centre), then place on the potatoes and the salmon. I finish with the runny-yolked egg to crown the dish. Scatter a generous drizzle of dressing and some extra mint leaves over the finished salad as a garnish.
Thank you Cat! For more gorgeous recipes be sure to check out Cat’s instagram @cats_toulouse_kitchen her recipes and photos are just so beautiful.
Copyright Cat Banks 2019.
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