Recipe: Asparagus, Potato and Egg Salad

Scottish asparagus scotty Brand recipe

Summer on a plate – Asparagus, Potato, and Egg Salad

Asparagus season is well underway and with the good weather an excuse for something a little lighter for lunch or an evening meal.

I received some Scotty Brand asparagus and potatoes, so put them to use in this seasonal dish. (Click here for Asparagus Cream Pasta recipe)

Foodie Explorers scotty Brand Scottish food

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Ingredients

800g baby potatoes
4 medium eggs
220g asparagus
2 tbsp olive oil
1 tsp white wine vinegar
1 garlic clove crushed
2 tbsp capers
4 gherkins, finely chopped

Method

Place the potatoes in a saucepan of boiling water and boil until soft.
Meanwhile, cook the eggs for 5 minutes.
Lightly grease a griddle pan and place over a medium to high heat.
Add the asparagus to the pan and cook until charred.
Whisk the oil, lemon juice, white wine vinegar, and garlic.
Drain the potatoes, slice and add to a plate.
Scatter over the asparagus, capers, and gherkins. Slice the egg and place on top.
Drizzle with the dressing to serve.

Recipe: Asparagus, Potato and Egg Salad

Ingredients

  • 800g baby potatoes
  • 4 medium eggs
  • 220g asparagus
  • 2 tbsp olive oil
  • 1 tsp white wine vinegar
  • 1 garlic clove crushed
  • 2 tbsp capers
  • 4 gherkins, finely chopped

Instructions

  1. Place the potatoes in a saucepan of boiling water and boil until soft.
  2. Meanwhile, cook the eggs for 5 minutes.
  3. Lightly grease a griddle pan and place over a medium to high heat.
  4. Add the asparagus to the pan and cook until charred.
  5. Whisk the oil, lemon juice, white wine vinegar and garlic.
  6. Drain the potatoes, slice and add to a plate.
  7. Scatter over the asparagus, capers, and gherkins. Slice the egg and place on top.
  8. Drizzle with the dressing to serve.
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Scottish asparagus scotty Brand recipe

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  • Glasgow Foodie

    Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

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