I was in my local supermarket, Rewe, yesterday and I saw a load of green asparagus still available. That’s the thing with asparagus in Germany: one day there will be loads of it and then all of a sudden the next it will be completely gone and you will have no chance of seeing it again until the following year. I was not the only one in the supermarket who realised this as everyone else was stocking up their baskets (no room for trolleys in a tiny, narrow German supermarket!) with asparagus.
This is most likely my last recipe for asparagus but as the season was slightly delayed (thanks to the long winter!) we could still be in for another week of asparagus! You can definitely tell that I have been in Berlin for far too long …!
This recipe is really easy to make. I made this as a quick supper on a Saturday evening before heading out for drinks with friends. This is also a good one for a nice dinner after work.
- 5 medium potatoes (skins left on and roughly diced)
- 500g green asparagus (ends trimmed so that you mostly have the spears)
- 200g goats cheese (sliced)
- handful of walnuts (roughly chopped)
- fresh rosemary
- black pepper/ salt
- For the Honey M
- ustard Dressing:
- 4 tbpsn olive oil
- juice of half a lemon
- 2 tspn Dijon mustard
- 1 tbspn clear golden honey
- Pre-heat the oven to gas mark 5/ 190 degrees. Add the potatoes to an oven dish/ roasting tin with a few sprigs of fresh rosemary, a pinch of salt and 2 tbpsn olive oil. Put in the oven for around 30 minutes, checking on them occasionally and turning them oven.
- Add the asparagus to a pan of boiling water (around 10 minutes before the potatoes are done) and boil for around 7 minutes.
- To make the dressing: mix everything together in a small bowl and leave to one side.
- Once the potatoes are done drain them on some kitchen paper (to remove any excess oil). Plate up the potatoes and then drain the asparagus. Lay the asparagus on top of the potatoes.
- Add the goats cheese on top of the place and then scatter some walnuts on top.
- Lightly drizzle the dressing over the plate and garnish with more black pepper if needed.