Recipe: White asparagus salad with baby potatoes

It's asparagus season again! That's why we're sharing several delicious recipes featuring asparagus on Your Little Black Book over the next few weeks. Are you team ham or team salmon? Or will you go vegetarian with just Hollandaise sauce? Classic and always a hit! But it's still fun to try some different asparagus recipes this year. How about this asparagus salad, for example?

| TIP: also check out Yourlbb's tip for Easter here >>

White asparagus salad with potatoes

You need:
500 g red-skinned potatoes
200 g white asparagus
200 g radish
100 g samphire
50 g Flora Plant unsalted
8 tbsp plant-based yogurt
2 el extra virgin olive oil
5 g chives
½ lemon, juice only
salt and pepper

White asparagus salad with potatoes: How to make it

1. Slice the radish and rinse the samphire under cold running water.
2. Peel and trim the tough ends of the white asparagus and halve any thicker spears lengthwise. Cut the asparagus into 3-4 cm pieces and cook for 8-10 minutes in plenty of boiling salted water. Remove the asparagus from the pan, drain, and set aside.
3. Cut the baby potatoes into 5mm thick slices and cook them in the same pan you used to cook the asparagus for 10 minutes, or until tender. Remove the potatoes from the pan and drain.
4. Heat a large skillet and melt Flora Plant in it. Add the boiled potatoes and fry for 10 minutes, or until golden brown. Add the samphire and stir-fry for 3-4 minutes. Turn off the heat and let the potatoes and samphire cool.
5. Meanwhile, finely chop the chives, add the plant-based yoghurt, lemon juice and extra virgin olive oil, taste and season with salt and pepper.
6. Place the fried baby potatoes, samphire, white asparagus and radish slices in a bowl and add the yoghurt-chive dressing.