Cook time 30 min
Serves 4
Skill Moderate
Ingredients
750g new or small potatoes, washed
300g asparagus, tough ends removed
1 shallot, diced
1 Tbsp capers, roughly chopped
Lovage and horseradish dressing
2 egg yolks
1 Tbsp lemon juice
1 Tbsp horseradish
10g lovage leaves
⅔ cup sunflower or good quality neutral oil
1/4 cup extra virgin olive oil
Salt to taste
Ground pepper to taste
Method
Bring a large pot of salted water to the boil.
Blanch the asparagus for 2-3 minutes, remove and refresh in cold water.
Using the same water add the potatoes and cook until tender. Remove and cool.
Cut the asparagus into 3cm (approx) pieces and add to a large bowl.
Slice the potatoes in half or, if large, cut into quarters and place into the bowl with the asparagus.
Add the diced shallot and capers.
To make the dressing, place the egg yolks, lemon juice and horseradish in the bowl of a food processor and blend until thick.
Add the lovage leaves and blend well.
With the blender running slowly, add the oil almost drop by drop until you get a thick emulsion.
Now add the oil in a steady stream until all the oil is incorporated.
Add a pinch or two of salt and a little pepper.
Taste and if necessary adjust the flavour. Add more lemon or salt if the balance of flavour is out.
Pour over the potato and asparagus and stir through gently.
Once again, taste the salad to make sure you have enough seasoning, etc.
Best eaten at room temperature.
