New Potato and Asparagus Salad | People Magazine

New Potato and Asparagus Salad

new potato and asparagus salad

By Bernadette Longueira

new potato and asparagus salad

INGREDIENTS:
175 grams baby new potatoes, cut in half
6 asparagus spears
20 grams young spinach leaves
25 grams soft goats cheese sliced thinly
2 small radishes, sliced
4 walnuts roughly chopped

new potato and asparagus saladDRESSING:
15 ml olive oil
7.5 ml lemon juice
5 ml runny honey
½ teaspoon wholegrain mustard
Salt and freshly-ground black pepper, to taste

new potato and asparagus saladMETHOD:
1. Pre-heat oven to 400 ° F or 200 ° C or Gas Mark 6.
2. Parboil the baby potatoes for about 15 minutes until slightly tender.
3. Drain them and let them cool for 5 minutes before placing in a roasting pan.
4. Mix dressing ingredients together, seasoning with salt and pepper if desired, and pour half of the liquid over the potatoes
5. Mix well
6. Place the potatoes on a slightly flat glass bowl and roast them potatoes for approximately 25 minutes until soft on the inside and crisp on the outside.
7. Sprinkle walnuts on a baking tray and dry roast for 3 to 4 minutes. Do not let them burn!
8. Trim wooded ends of the asparagus and discarding them.
9. Steam the rest of the asparagus for 5 to 7 minutes, depending on size until tender.
10. Place in a dish and pour the remaining dressing over them.
11. Clean the spinach/baby spinach
12. To Serve, arrange spinach onto a plate, place the potatoes on top followed by the cheese, and then the asparagus
13. Finally sprinkle the roasted walnuts and garnish with the radish slices

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Yvonne

Yvonne

Hi, my name is Yvonne Albers I am the Production managerof People Magazine, my interests lie in Art, photography, horse riding and learning new skills. Digital being one of the new skills I am acquiring at present and learning fast to keep up with the race of quick turn arounds of sending the magazine to print and making it live on the web for our readers.

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