Asparagus and goat’s cheese potato salad
To those of you who aren’t fans of my page on Facebook, firstly: that makes me sad. And secondly: I got engaged! Wooooop! I promise that this blog won’t become wedding-oriented, but the multiple wedding-related spreadsheets I have already created do imply that I might mention it every now and then. You know, just occasionally.
This is the only weddingy photo I will post on here in the forseeable future – I can’t not post it since my boyfriend (OMG FIANCE) did so well at choosing my ring:
You can’t really see it too well there, but there’s a better photo on Facebook if you’re interested!
Aaaaand, I’m done. Let’s get back to the food, shall we? Since I guess I now have a wedding to save up for, you might see the occasional frugal recipe appearing here, but this isn’t one of them. Now is the time to celebrate, and what better way to celebrate than with cheeese? (please don’t point out the fact that I eat cheese every single day even when I’m not celebrating anything. That’s not helpful).
I suppose this is another picnic-style dish to follow on from the coronation chickpeas I posted the other day (back before I was engaged…! Okay, I’m done now, I swear). Potato salad can often be a gloopy, mayonnaisy mess, but this version is anything but. Okay, so it still looks like a bit of a mess, but there’s no gloop in sight. The slightly crispy potatoes are coated in creamy soft goat’s cheese (this is a mayonnaise-free potato salad!), and asparagus, sun-dried tomatoes and basil pesto make the whole thing taste irresistably decadent.
I enjoyed this best with a little bit of heat in it (not piping hot), but I bet it’d be great cold too. To be honest, it didn’t last long enough for me to find out. Feel free to report back if you try it!
Anyway I suppose I’d better get back to pinning wedding photos on Pinterest. As if I needed a new way for Pinterest to distract me.
- 400g small new potatoes, halved
- 150g asparagus (around 10 stalks), cut into 1 inch pieces
- 1tbsp butter
- 1tbsp olive oil
- 3 cloves garlic, minced
- 3 spring onions, sliced
- 3 large pieces sun-dried tomato, finely chopped
- 2tsp basil pesto
- 75g soft goat’s cheese, roughly crumbled
- Boil the potatoes until just tender, adding the asparagus for the last minute of cooking (don’t overcook!). When just tender, drain.
- Heat the butter and oil in a large frying pan, and add the potatoes and asparagus. If possible, turn the potatoes so that they sit cut-side down, and cook over a medium heat for around 10 minutes, stirring occasionally. Add the garlic and spring onions, season well, and continue to cook for a further 5-10 minutes.
- Add the chopped sun-dried tomatoes, the pesto and the goat’s cheese, and mix well until the cheese has melted. Serve warm if possible.