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Composition for Light Asparagus Salad:
- Prepare 2 eggs
- Take 6 of (c.250g) Jersey Royal new potatoes
- Provide 8-10 - asparagus tips
- Get 50 g - mayonnaise
- Get 50 g - crème fraîche
- Give 2 - cloves, garlic, finely chopped
- Make ready 1 tsp capers
- Make ready - Sea salt
- You need of Ground black pepper
- Provide 2 of spring onions, finely chopped
- Give 1 stick celery, finely chopped
- Require A few chives, finely chopped
This quick, light recipe is a great way to get kids to eat their veggies! www. Sign up for the Cooking Light Daily Newsletter. Quick dinner ideas, nutrition tips, and fresh. Roasting brings out a toasty flavor in the asparagus.
Light Asparagus Salad steps:
- Hard boil the eggs and chop in half lengthwise.
- Boil the potatoes in lightly-salted water.
- Remove, cut into halves or bite-sized chunks and set aside.
- Bend the asparagus and snap off the tough bottom end (retain for soups if wished) and blanch in boiling water for 30-40 seconds maximum. You can reuse the potato water.
- Place the asparagus ice-cold water and cut in half, again lengthways.
- Whisk together the mayonnaise, crème fraîche, garlic and capers. Then taste and season but note only minimal salt may be needed.
- Add the potatoes and ensure that they’re coated by the mixture, then gently mix in the spring onions and celery and place half on each eating plate.
- Add the eggs and asparagus, half to each plate, and lightly sprinkle the chives over all.
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