From Anne's Food 500 g potatoes 2 fresh garlic scapes
200 g asparagus
50 g feta cheese
10 really good olives (I usually go for Kalamata)
2 tbsp capers
50 ml olive oil
1/2 lemon, juiced
salt, pepper
Peel and boil the potatoes. (If you have new potatoes, don't bother peeling it.) While it's boiling, finely chop the garlic scapes. Remove the stones from the olives and cut them into smaller pieces. Whisk together garlic, feta cheese, olives, capers, olive oil and lemon juice with some salt and a little bit of black pepper.
When the potatoes are cooked through, cut them into smaller pieces and fold into the dressing while their still warm.
Prepare the asparagus by snapping off the woody end of the stalk. It'll snap in the right place automatically, so be brutal about it! Prepare an ice bath - a bowl of cold water with some ice cubes. Blanch the asparagus in a large pot of salted water for 3-4 minutes, and then immediately plunge the stalks into the ice bath to stop them from overcooking.
Arrange the dressed potatoes and the asparagus on a large platter and serve at room temperature. |