As­para­gus and Leek Salad

Dish - Everyday Dish - - Sides -

Make the most of the brief as­para­gus sea­son and serve a big plat­ter of it topped with ten­der leeks and free-range eggs.

Cook the as­para­gus in plenty of boiling well-salted wa­ter un­til crisp-ten­der. Lift out of the wa­ter and re­fresh in a large bowl of iced or very cold wa­ter. Place on a clean tea towel to dry.

Slice the leek on the di­ag­o­nal into 1cm wide pieces. Add to the same boiling wa­ter and cook for a few min­utes un­til ten­der. Drain, re­fresh and spread out to dry on a clean tea towel.

Dress­ing: Whisk all the in­gre­di­ents in a bowl and sea­son.

To as­sem­ble: Place the as­para­gus on a plat­ter and top with the leeks then the chopped eggs. Spoon the dress­ing over ev­ery­thing and scat­ter with the pars­ley. Serves 6–8, depend­ing on the amount of as­para­gus used

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