This dish is barely a recipe, in fact, it's more of a suggestion really, for a super simple side dish, made with 3 of my favourite spring ingredients. Asparagus with New Potatoes & Vegan Wild Garlic Pesto is a classic dish that I love to make every spring.
I adore asparagus. I mean, I really, REALLY love it. I eagerly wait for the first bunches to appear at the markets every year, and scoff it down in all manner of recipes. I even rounded these recipes up so you have even more amazing choices of what to do with asparagus - check out these 15 Delicious Vegan Asparagus Recipes.
Asparagus has an affinity with other delicate spring vegetables- peas, broadbeans and new potatoes, and light new spring herbs- such as chives, tarragon- and my absolute favourite- Wild Garlic.
I made this pesto from a patch of wild garlic that I found down the road- you can find the recipe on this link....Wild Garlic Pesto. I'm quite obsessed with this pesto, and have made jars of it to last throughout early summer, hoping that I'll have lots of basil growing to pick up where the wild garlic leaves off for late summer.
I do realise that not everyone has access to this wild garlic spring delicacy, but don't worry, this dish will work equally well with any other pesto, homemade or bought, making this probably one of the easiest dishes to fling together for a spring side dish.
To make this recipe, boil some new potatoes, steam some asparagus & toss with pesto. That's it. No recipe really- I'm actually going to not post a recipe for this. It's too easy. It's just yummy fresh ingredients at their best.
Look for asaparagus that has firm spears. Make sure the tops are healthy and green, not all bashed up and mushy.
Asparagus tastes best when it is just picked. To keep it at it's best, chop the bottom of (like you would a bunch of flowers) and stand in a glass of water in the fridge. Try to use it up quickly for the best flavour.
I snap off the woody ends, then save them in a freezer bag, for when I want to make asparagus soup or risotto (like this recipe here, that I like to add asparagus to sometimes! Wild Garlic Pesto & Pea Risotto- Vegan)
If you want to, you can sub the potatos for pasta and you have a deliciously light and quick weekday dinner- top with some herby breadcrumbs for extra pizzaz (see this recipe for the breadcrumbs) . You could even BBQ the Asparagus and potatoes. Just as good and easy to do!
What's your favourite Spring Vegetable?? Mine is definitely asparagus, especially when teamed with wild garlic pesto & new potatoes!
Asparagus, New Potatoes and Vegan Wild Garlic Pesto
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
For the Wild Garlic Pesto (makes more than you will need here!)
For the asparagus
- 250 g asparagus (roughly 1 bunch or 10 stems)
- salt to taste
For the new potatoes
- 500 g new potatoes (Scrubbed but with skin on!)
For the Wild Garlic Pesto
- Make sure you wash, then wash again the wild garlic as there will be gritty bits, and no one wants gritty pesto
- Shove everything in a food processer and blitz.
- Stop every now and then and scrape down the sides of the processer
- Blitz until smooth- taste for salt
- Transfer to a glass jar & add a bit of olive oil over the top
For the New Potatoes
- Cover with water and gently bring to the boil. Simmer until soft.
For the asparagus
- Snap the woody ends off the asparagus spears.
- Steam the asparagus over boiling water for 5-10 minutes (depending on how thick the spears are) You want them tender and bright green.
To assemble the dish
- Cut the steamed potatoes into slices and arrange on a plate.
- Drizzle the potatoes with the wild garlic pesto
- Carefully arrange the asparagus spears over the top of the potatoes
- Drizzle over more pesto, and sprinkle with salt to taste.