Don’t sleep on asparagus season
Make the most of the green spears during the vegetable’s short season. Follow up Nicola Galloway’s refreshing salad with a classic citrus treat.
Iam a little late to the game with asparagus this year. However, it is now on my radar and being enjoyed while its short season lasts.
Citrus continues the sweet theme, while I eagerly await the first berries in the coming weeks (I hope I am not being too optimistic here).
Here is a spring salad of sorts, using what is fresh and easy to access at this time of the year.
Other tasty additions could include; quartered boiled eggs, sliced red onion and radish, and wedges of creamy avocado.
Smoked salmon, asparagus & potato salad
Preparation time: 20 minutes Cooking time: 15 minutes Serves 4 as a light meal
3 medium waxy potatoes (about 400g), such as nadine or perlas
1 teaspoon salt
250g bunch asparagus, cut into 4cm lengths
2 cups (about 150g) salad greens 16 green olives
200g hot smoked salmon
For the dill dressing 1 egg yolk 1 tablespoon lemon juice
1 teaspoon finely chopped fresh dill, or teaspoon dried teaspoon dijon mustard
Pinch each of sugar and salt 100ml extra virgin olive oil
1. Scrub the potatoes, I left the skins on, although you can peel, if preferred. Cut into 4cm chunks and place into a saucepan, along with the salt. Cover with cold water and bring to a boil. Simmer for 8 minutes. Add the asparagus and cook for a further 3-4 minutes, until the potatoes are tender. Drain in a colander. Cover with a plate and leave to cool in the colander, until warm.
2. Make the dressing. Place all of the ingredients, besides the olive oil, into a small bowl and use a fork to combine. Continue to mix with the fork, while drizzling in the oil, until a thin, emulsified dressing is achieved.
3. On a large serving platter, arrange a bed of salad greens. Scatter over the potato and asparagus and dot with olives. Flake over the smoked salmon. Drizzle with the dressing, serving with extra on the side.
Mini meringue tarts
Ever since I made a few jars of citrus curd recently, it has been on my agenda to make some meringue tarts.
No rolling is required for the tart cases. Although, it is important to note, they are quite delicate while warm, so cool completely before removing them from the tins.
This can also be made into a larger 22cm tart, cooking the base and meringue for about 5 minutes longer.
Preparation time: 30 minutes Cooking time: 20 minutes Makes 6 mini tarts
cup (50g) rolled oats cup (50g) ground almonds cup (50g) desiccated coconut cup (75g) plain flour (can use glutenfree flour mix)
Zest of 1 lemon
75g melted butter
2 tablespoons honey or brown sugar 1 egg yolk
250ml citrus curd (find the recipe on stuff.co.nz), or use store-bought lemon curd
2 egg whites
cup (50g) caster sugar
1. Preheat the oven to 180C (fan bake 160C). Grease 6 x 10cm loose-bottomed tart tins (or use 6 lined muffin holes).
2. Combine the oats, almonds, coconut, flour and zest in a bowl. Add the sweetener and egg yolk to the melted butter, stirring to combine. Pour this over the dry ingredients and mix well to combine. Divide between the tart tins and press firmly to evenly cover the base and sides. Prick the base with a fork and chill for 15 minutes.
3. Bake the tart cases for 10-12 minutes, until lightly golden. Spoon the citrus curd evenly into the bases.
4. Make the meringue. Using a stand mixer or electric beater, whisk the egg whites until soft peaks form. Continue to mix, while adding the sugar 1 tablespoon at a time, until thick and voluminous. Evenly pipe or spoon the meringue onto the mini tarts. Bake for 6-8 minutes, until the meringue is golden-tinged and softly set – it won’t be crispy.
5. Cool the tarts completely in the tins, then carefully remove using the tip of a small knife to loosen the edges. Best eaten the day of preparation.
Nicola Galloway is an award-winning food writer and author of Homegrown Kitchen cookbook. homegrown-kitchen.co.nz