Roast asparagus, potato and egg salad
Spring has sprung.
Well actually, seeing as we are now in June, Summer has happened.
I mean, for a couple of weeks there it was really quite glorious what with actual sunshine and happy people and BBQs and outdoor activities.
Or drinking wine on patios, at the very least.
Which is sort of an outdoor activity.
I mean, I even braved a bare leg.
I don’t know what came over me there. I started thinking this was some kind of fashion blog, and started talking in the singular. Because that is what they do in fashion land; a vivid red lip, the ultimate navy trouser.
I’m quite sure I’ve talked about this before.
But that would be because it is nonsensical.
I have two lips.
I wear a pair of trousers.
My LEGS, they have been bare.
I mean, the bare leg thing did not come easily. I had to do some emergency fake tanning, and it was only after I started manically rubbing it on that I realised the dubious looking foam was bought in preparation for my little sister’s wedding.
Which was three years ago.
This clearly isn’t a beauty blog, either.
This is a food blog.
So instead of talking about my bare leg(s) and my dubious fake tan I’ll talk about this being the time of year where there isn’t actually that much that is in season to celebrate.
There is, however, asparagus.
A vegetable with a really short season and a really huge taste so let us celebrate it.
Or, if not celebrate it, then at the very least enjoy eating it.
Which I hope you do this salad; a simple assembly of the best spring ingredients. The roasting might take a while but you can use that time whatever way you please; to hoover out the cutlery drawer or play with the dog or realise it is bare leg season and maybe it is time to haphazardly apply some fake tan.
Whatever works for you.
Take some baby potatoes, but in half and par-boil for 10 minutes.
So they look like this.
Before that boiling, they looked a little bit like, erm, raw potatoes.
Before the slicing, they looked a little bit like, erm, whole raw potatoes.
You get the idea.
Grab your asparagus spears, and snap in two.
They will naturally snap at the point where we should eat them.
Put your potatoes and asparagus on a baking tray and drizzle with oil and a sprinkling of salt.
Roast for 15 minutes.
Bring a small pan of oil to the boil, and lower an egg in, boiling for 7 minutes.
When it is cooked, top the boiling water out of the pan and run under the cold tap for a minute or two.
A picture of a freshly peeled egg is a very strange thing, I’m not going to lie.
Make the dressing by whisking together some oil…
Some dijon mustard…
And a pinch of salt and sugar…
Together with a splash of white wine or cider vinegar.
I make my dressing in a mixing bowl, because then I can just add my leaves on top.
For some reason, I like simple, soft salad leaves.
This may or may not be a reflection of my personality.
Toss the leaves in the dressing.
If you are going to take a picture of this, it simply must be a bit blurry.
Although why the hell would you take a picture of this?
Except to put up on the internet and overshare your thoughts on asparagus and a strong red lip?
Dress the salad.
Top with the cooked asparagus and potatoes.
And chop the egg in half and put it on top.
Roast asparagus, potato and egg salad
Serves one. Cooking time 30 minutes.
- 6-8 spears asparagus
- 5-6 baby potatoes
- 1 egg
- 2 big handfuls salad leaves
- 2 tablespoons light olive oil
- 1/2 teaspoon cider vinegar
- Pinch sugar
- 2 pinches salt
- Bring a pan of water to the boil.
- Pre-heat the oven to 180 degrees.
- Slice the potatoes in half and add to the water.
- Snap the asparagus spears in two, reserving the tips.
- Drain the boiled potatoes and add to a baking dish with the asparagus tips, 1 tablespoon oil and one pinch salt, mixing well.
- Transfer the potatoes and asparagus to the oven for 15-20 minutes.
- Bring another pan of water to the boil and lower in the egg, boiling for 7 minutes.
- Once boiled, run the cold tap over the egg to cool down, then peel.
- In a large bowl, whisk together the remaining tablespoon of oil with the vinegar, sugar and a pinch of salt.
- Add the salad leaves and toss well.
- Transfer to a serving dish and top with the roasted asparagus, potatoes, and halved egg.