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Asparagus Salad with Satay-Style Dressing
Smoky griddled asparagus. Tender roast potatoes. And a tangy peanut butter and tamari dressing. This warm salad is perfect in early spring, when the first green shoots meet the last of the winter crops.
Ingredients
- 1 large potato
- 1 sweet potato
- 1 garlic clove
- A thumb of ginger
- 1 chilli
- A handful of coriander
- 1 lime
- 40g peanut butter
- 50ml tamari
- 200g asparagus
- A handful of broccoli sprouts
Prep: 20 mins | Cook: 35-40 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potato and sweet potato. Chop them into bite-sized chunks. Arrange in a roasting tin. Season with salt and pepper and drizzle over 1 tbsp oil. Roast for 35-40 mins, turning halfway, till golden and tender.
2. Meanwhile, peel the garlic and ginger and finely grate them into a bowl. Finely chop the chilli, scraping out the seeds and pith for less heat. Finely chop the coriander stalks (save the leaves for later). Add the chilli and coriander stalks to the bowl. Grate in the lime zest and squeeze in the juice. Add the peanut butter and tamari and stir well to make a smooth satay dressing. Set aside.
3. Snap the woody ends off the asparagus (if you bend the spears they will break at the right point). Pour 1 tbsp olive oil into a heavy frying pan or griddle and warm over a high heat. Add the asparagus to the hot pan. Fry for 4-5 mins, turning once, till slightly charred on the outside.
4. Divide the potatoes and asparagus between 2 warm plates and drizzle over the satay sauce. Serve topped with a handful of broccoli sprouts and the coriander leaves.
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