By: Sarah    Date: 05/03/17

ANNA JONES’ ASPARAGUS SALAD

By: Sarah Date: 05/03/17 Category: Recipes

We have a new arrival at the Farm Shop; our Estate grown Welsh asparagus is out in abundance! For inspiration here is a great recipe idea from Anna Jones, one of our favourite food writers, and part of our Campfire Cooking line-up at The Good Life Experience.

Serves 4
6 eggs
500g asparagus
200g purple sprouting broccoli
½ shallot
2 tbsp white wine vinegar
1 tbsp extra virgin olive oil
1 tbsp dijon mustard
1 ripe avocado
Bunch of fresh dill or fennel tops, roughly chopped
Zest of 1 unwaxed lemon
Greek yoghurt/creme fraiche (optional)
Rye bread, to serve
Salt and black pepper

1 Boil the kettle. Put the eggs into a small pan and cover with hot water. Bring it back to the boil over a medium heat, then simmer for 7 minutes. Drain the eggs as soon as they are cooked and run them under cold water until they are cool enough to handle.

2 Meanwhile, snap the tough ends off the asparagus and discard them (or keep them for making stock). Chop the asparagus stems into 1cm rounds, stopping when you get near the top and keeping the tips intact. Chop the broccoli in the same way, stopping when you get close to the floret.



3 Put the asparagus tips and broccoli florets into a large saucepan and cover with boiling water. Add a pinch of salt and simmer for 3 minutes, then add the asparagus and broccoli rounds for the final minute.

4 Chop the shallot finely and put into a large mixing bowl. Add the vinegar, oil, mustard and a pinch of salt and black pepper, then stir to combine.

5 Once the green vegetables have finished cooking, drain in a colander and add them to the bowl while still warm. Toss in the dressing.

6 Halve, stone and cut the avocado into thick slices, then add them to the bowl.

7 Once the eggs have cooled, peel them and grate into a bowl. Season with salt and pepper, grate over the zest of the lemon, scatter the dill or fennel on top and mix gently. If you like, you could add a tablespoon of creme fraiche or Greek yoghurt here.

8 Serve the veg with spoonfuls of the lemon-and-dill shredded eggs, and a little buttered rye bread, if you like.