I often serve it as an accompaniment to a quiche or souffle, it also makes a great side dish to grilled salmon or tuna steaks.
GARLICKY NEW POTATO AND ASPARAGUS SALAD
WITH MINT AND LEMON PISTOU
1 kg new potatoes, scrubbed
1 ltr vegetable stock
6 cloves garlic, unpeeled
450 g asparagus, trimmed and cut into 4 cm lengths
for the pistou:
2 tbsp parsley
20 g mint, stalks removed
grated zest and juice of 1 large lemon
60 ml walnut oil or mild olive oil
60 ml sunflower oil
1 tbsp caster sugar
Put the potatoes in a large saucepan; add the vegetable stock and garlic and season lightly with salt and pepper. Cover and bring to the boil, simmer for 8-10 minutes until tender. Remove the garlic and set aside. Continue to cook the potatoes over a high heat until the stock has reduced to a sticky glaze to coat the potatoes. Leave to cool.
Meanwhile steam the asparagus for 5 minutes until tender then plunge into cold water. Drain well. Tip the potatoes into a large bowl and add the asparagus, set aside.
Remove the skins from the garlic and place, with the herbs, lemon zest and juice, oil and sugar, into a liquidiser. Whiz together to form a purée then season with salt and pepper.
Just before serving pour the pistou over the potatoes and asparagus, toss lightly together and pile into a serving dish.
Serve at room temperature.