sharing recipes from one generation to the next
4 medium new potatoes
4 baby artichokes
1 cup fresh young peas
8 spears fresh asparagus
2 tablespoons chopped parsley
Heaped teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
3 teaspoons lemon juice
Small clove garlic, grated
Sea salt and pepper to taste
Scrub the potatoes and cut into bite sized pieces. Steam over simmering water until done. Add the peas to the steamer and cook a further 5 minutes.
Meanwhile prepare the dressing by whisking together the oil, lemon juice, garlic, mustard, salt and pepper.
Tip the potatoes and peas into a bowl and dress immediately with 2/3 of the prepared vinaigrette. Set aside to cool.
To prepare the artichokes snap off the coarse outer leaves and cut off the stem. Cook the artichokes in boiling water for 10 – 15 minutes. Drain well, cut into quarters. Set aside.
Snap the tough ends off the asparagus, and cook in boiling water 2-3 minutes. Refresh under cold water, spoon over the remainder of the dressing and set aside.
When the potatoes have cooled a little, add the artichokes and parsley and mix well.
To serve, arrange the asparagus spears on a platter with the warm salad. Serves 4