Sunday, May 31, 2015

Potato and asparagus salad with fresh garlic sauce



The farmer´s market is getting busier and more colourful as the summer advances.
Strawberries from local farms in Thurgau or Seeland have almost elbowed out the earlier Italian imports. Special stands are put up for local asparagus. Side by side potatoes from the previous crop stored over winter and the half thumb sized new cuties are claiming their space next to radishes, young carrots and various greens.
Early summer is the best time for fresh garlic. At our market it is often an import from neighbouring France.The plump bulbs range from whitish to purple. The elastic skin hides the cloves  so full of juice that it drips when you slice them. The young garlic is a happy companion to new potatoes and other young vegetables.

Potato and asparagus salad with fresh garlic sauce

Ingredients (2 potions)
300g blue potatoes, boiled
300g new yellow potatoes, boiled
300g asparagus (thin stalks)
1 tbsp vegetable oil

Sauce:
1 tsp mustard
1 clove of fresh garlic, chopped
1 egg
2 tbsp lemon juice
3 tbsp rape seed oil
salt and pepper

Fresh dill

Prepare the asparagus by bending or cutting off the hard ends (ca 1-2 cm).
Heat the oil in a grill pan. Place the thin asparagus stalks into the pan and fry ca. 5-7 minutes turning them on all sides. Drain on a kitchen paper.


Tip:
Boil the different colour potatoes separately to preserve the colour. Add 1 teaspoon of vinegar into the salt water when boiling the blue potatoes.


For the sauce fry 1 egg on one side for 1 minute. The egg should still be runny on the surface.
Measure all ingredients into a container and add the half fried egg.
Mix into a smooth sauce with a hand mixer.

Serve warm or cold. Place asparagus and potatoes on a serving platter, spoon the sauce onto the vegetables and sprinkle some chopped fresh dill on top.


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