This combines two of my favourite spring ingredients and is served on rye bread. It is great for a light supper or fresh lunch.
Asparagus and new potato on rye
Serves 2
Ingredients
2-4 slices of rye bread
200g Jersey Benne potatoes (cooked until just tender)
200g asparagus
2 whole spring onions, finely sliced
½ tsp finely chopped fresh chives, dill or fennel leaves
Dressing
2 Tbsp Greek yoghurt
1 Tbsp mayonnaise
1 tsp horseradish
1 tsp fresh lemon juice
Sea salt flakes and freshly ground pepper
Method
Slice the cooled, cooked potatoes into rounds and put into a medium bowl. Using a potato peeler, peel the asparagus into ribbons and add to potatoes, add the spring onions and fresh herbs, season with salt and plenty of pepper. Set aside.
To make the dressing; add all the ingredients into a small bowl and mix well to combine. Taste and adjust if necessary. Add to the potato and asparagus and gently combine so the potatoes don't break up.
To assemble
Either toast or keep the bread soft - the choice is yours! Pile the topping on to the rye bread to create an open-type sandwich.
• Alison Lambert is one of the chefs at the Otago Farmers Market, and owns Delicacy cafe, on Highgate.
