Warm Asparagus and New Potato salad

Bring me my Spears!

This recipe is versatile, so if you do grow your own vegetables, add or substitute whatever salad crops you have ready for harvesting.

  • 300g new potatoes (whole if small, or cut into chunks)
  • approx. 16-20 asparagus spears (depending on thickness)
  • 50g walnuts
  • 100g Brie
  • 80g young spinach leaves
  • 2 little gem lettuces
  • 100g cherry tomatoes
  • small handful of chives

(To make a meaty version, substitute chicken pieces and/or sautéed pancetta cubes for the cheese and walnuts)


  • 1 tbsp white wine vinegar
  • 2 tbsp good olive oil
  • 1 tsp mustard
  • a little salt/pepper/sugar to taste
  1. Make the dressing by combining all the ingredients and stirring/shaking vigorously until they're mixed really well.
  2. Boil the potatoes for 15-20 minutes, then drain.
  3. Cut the woody ends off the asparagus, rinse and steam (you don't need an asparagus steamer, just a tallish saucepan – the idea is to keep the heads of the spears higher than the base, out of the water so they don't overcook) for approx. 3 minutes.
  4. Tear the lettuces into pieces, chop the chives, roughly slice the Brie and halve the tomatoes (unless they're tiny). I cut the asparagus into thirds (longish chunks) after steaming.
  5. Combine all the ingredients together in a large bowl, add the dressing, toss lightly and serve while warm.
  • recipes Jo Arnell
  • pictures David Merewether