Cook the Book: Warm Salad of Asparagus and New Potatoes

Name: Cook the Book: Warm Salad of Asparagus and New Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams asparagus tips; 1 leave Hearts of 2 Boston lettuces, separated, washed and carefully dried; 2 scant tablespoons unsalted butter; 1 Handful chervil sprigs; 1 Tbsp chopped chives; 2 hard boiled eggs, shelled; 1 Juice of lemon; 2 larges mint sprigs; 340 grams new potatoes, scrupulously scraped or peeled; 4 servings Salt; 4 servings Maldon sea salt; 1 pinch Pinch of superfine sugar; 5 Tbsps cold unsalted butter, cut into small chunks; 4 servings Freshly ground white pepper

Cook the Book: Warm Salad of Asparagus and New Potatoes is a gluten free side dish. This recipe serves 4. One portion of this dish contains around 6g of protein, 17g of fat, and a total of 247 calories. A mixture of hearts of 2 boston lettuces, scant tablespoons butter, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Simmer the potatoes in lightly salted water just to cover, with the mint, until tender.

Ingredients you will need

Potato

Water

Mint

Drain over another pan or bowl, keep the water for now, and return the potatoes to the pan with the butter. Stir together, cover, and keep warm.

Ingredients you will need

Potato

Butter

Water

Equipment you will use

Bowl

Frying Pan

For the sauce, take a roomy and shallow, stainless steel or enameled saucepan and squeeze in the lemon juice.

Ingredients you will need

Lemon Juice

Sauce

Equipment you will use

Sauce Pan

Add 6 tablespoons of the potato cooking water and the sugar, then simmer this mixture until reduced by half. Now slowly incorporate the butter, one chunk at a time, whisking over a thread of heat until limpid and homogenous (this is essentially a light butter sauce). Season with pepper. Again, keep warm.

Ingredients you will need

Whipped Butter

Butter

Pepper

Potato

Sauce

Sugar

Water

Equipment you will use

Whisk

Peel the asparagus tips from just below the bud and slice them in half lengthwise.

Ingredients you will need

Asparagus

Add to a pan of boiling well-salted water and boil rapidly for about 1 to 2 minutes (eat one to see if they are cooked; they should be just tender, not almost raw), then drain.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Slice the warm potatoes and add these, together with the asparagus, to the butter sauce. Turn them gently through the sauce with the chives, until all are evenly coated.

Ingredients you will need

Asparagus

Potato

Butter

Chives

Sauce

Arrange the lettuce leaves on four plates and divide the asparagus and the potatoes between them.

Ingredients you will need

Lettuce Leaf

Asparagus

Potato

Sprinkle them with Maldon sea salt and judiciously grate the egg over. Generously scatter over chervil sprigs, which are not there just to look pretty; their faint anise flavor is very pleasing.

Ingredients you will need

Sea Salt