Herb-smothered potatoes with boiled asparagus and orange-field salad
As far as we're concerned, it's always asparagus time! In this recipe, we combine them with an orange-field lettuce salad and deliciously seasoned Cêlavíta potatoes!
Ingredients:
For the salad:
- 2 eggs
- 20 g hazelnuts
- 2 tbsp olive oil
- 2 hand oranges
- Salt and pepper, to taste
- 70 g lamb's lettuce, washed
- 2 spring onions
For the potatoes:
- 2 tbsp butter
- 1 small onion, chopped
- 1 bag Cêlavíta Granny's potatoes firm-boiling, 500 grams
- 50 ml white wine
- 50 ml water
- 10 g parsley, washed
- 10 g chives
- Salt and pepper, to taste
For the asparagus:
- 600 g white asparagus, peeled
- Pinch of salt
Extra needed:
Thin peeler or asparagus peeler
Preparation
Step 1:
Bring a small pan of water to the boil. Boil 2 eggs until soft in about 6 minutes; let them cool in cold water. Brown the hazelnuts in a small frying pan with olive oil until golden brown. Scoop the hazelnuts out of the pan and save the oil.
Cut the orange segments from the orange skin; first cut away the head and butt of the orange, then carefully cut away all around the orange peel. Cut the segments from between the membranes, collecting the liquid in a separate bowl. Make a dressing by mixing the collected orange juice with the oil from the hazelnuts and salt and pepper to taste.
Step 2:
Heat a large casserole, melt 2 tablespoons of butter in it. Fry the chopped onion until translucent. Add the potatoes and wine to the pan. Let the potatoes braise over medium heat, with a lid on the pan, until tender. This will take about 12 minutes. In between, top up the liquid in the pan with a little water.
Meanwhile, the parsley can be finely chopped and the chives chopped. When the potatoes are cooked, finish them off by adding the herbs and season the potatoes with salt and pepper.
Step 3:
Cook the peeled asparagus in a large pan of water and a pinch of salt until tender: Bring the water with the asparagus to the boil with a lid on the pan, simmer gently for 3 minutes. Then turn off the heat and let the asparagus cook through in the hot liquid. The asparagus will be al dente after 5 minutes and fully cooked after 10 minutes. (Remove the asparagus from the liquid as soon as they reach the desired doneness).
Step 4:
Finish the salad. Cut the spring onions into fine rings. Mix the lamb's lettuce with the spring onion, hazelnuts, orange segments and orange dressing.
Peel and halve the eggs. Serve the asparagus with the potatoes braised in herbs, the soft-boiled egg and the orange-field lettuce salad.