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Warm Potato, Asparagus & Coriander Salad
Prep Time
5 Minutes
Cook Time
20 Minutes
Ingredients
8
Boiled new potatoes, served with griddled asparagus spears and a delicious olive oil dressing flavoured with Coriander Leaf and Garlic, topped with Parmesan cheese before serving warm.
Ingredients
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900 gram (2 pounds) new potatoes, larger ones halved
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450 gram (1 pound) asparagus spears, stalks trimmed
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3 tablespoons olive oil
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2 teaspoon Coriander Leaf
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1 teaspoon Garlic Cooking Paste
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1 tablespoons white wine vinegar
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50 gram (2 ounce) Parmesan cheese, roughly grated
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Boil the potatoes in lightly salted water for 20 minutes. After 10 minutes, heat the grill or a griddle pan and brush the asparagus spears with 1 tbs of oil. Season and cook for 6-10 minutes, turning occasionally.
- 2 Meanwhile, in a bowl, mix together the remaining olive oil, Coriander Leaf, Garlic and vinegar. Season to taste.
- 3 Drain the potatoes and place in a large dish. Cut the cooked asparagus spears in half and carefully toss into the potatoes with the Parmesan cheese and dressing. Serve with cold meats such as Parma ham, salami and ham.
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