Asparagus & New Potato Salad with Wild Garlic Pesto
Simple, Wholesome and Bursting with Earthy Goodness
Looking for a quick, healthy, and delicious spring recipe? This Asparagus & New Potato Salad with Wild Garlic Pesto is a wholesome, nutrient-packed meal that’s easy to make and full of flavour. Perfect for a light lunch or side dish!
Prep
10 mins
Cook
15 h
Total
25 mins
Serves
2 people
Ingredients
- 500gr (18 oz) New potatoes with skin on
- 250gr (9 oz) Asparagus (roughly 1 bunch)
- 150gr (5.3 oz) Edamame or garden peas
- 1 Lemon
- 2 Tbsp Olive oil
- Salt & Black pepper to taste
- 1/4 cup Wild Garlic Pesto
Garnish/Toppings
- Wild garlic flowers
- 2 Tbsp hemp seeds
- 1 tsp Lemon zest
- Black pepper to taste
Instructions step by step:
Step 1 – Cook The Potatoes
Wash the new potatoes, cut them into even halves or thirds, and place them in a pot. Cover with cold water, add salt, and bring to a boil over medium-high heat. Cook for 10–15 minutes until just tender, then drain and let cool for 5 minutes.
Step 2 – Prepare the Edamame
While the potatoes are cooking, place the frozen edamame in a heatproof bowl. Pour boiling water over them to cover completely, and let them sit for 10 minutes to defrost and warm through.
Step 3 – Prep the Wild Garlic
Wash the wild garlic leaves, then add all the pesto ingredients to a blender. Blend until smooth, scraping down the sides as needed to ensure everything is well combined. Follow the Wild Garlic Pesto.
Step 4 – Taste & Adjust the Pesto
Give the pesto a taste and adjust the flavor as needed. If it needs a little extra zing, add more lemon juice or nutritional yeast. For a smoother, more fluid texture, stir in 1 to 1.5 tablespoons of olive oil.
Step 5 – Prep & Cook the Asparagus
Wash the asparagus, then snap off the woody ends with your hands—they’ll naturally break where the tough part ends. Heat a cast-iron or frying pan over medium heat, add 1 teaspoon of olive oil, and sauté the asparagus for 5 minutes, turning halfway through. Once cooked, cut the asparagus into 2 or 3 pieces.
Step 6 – Serve & Add Toppings
Arrange the cooked potatoes on a plate or in a bowl, scatter the edamame on top, and thin one-third of the pesto with 1 tablespoon of water. Drizzle the pesto over the potatoes and edamame, then top with asparagus, hemp seeds, black pepper, lemon zest, and wild garlic flowers if available.
💡Tips for the Perfect Salad
- Prep Ahead – Wash and chop the potatoes and asparagus in advance, and measure out all your pesto ingredients. This way, you can focus on cooking without rushing.
- Cook your potatoes with cold water – Start your potatoes in cold water, then bring to a boil over medium heat. This ensures they cook evenly from the inside out, giving a consistent texture throughout.
- Blanch the Asparagus – For extra tenderness, blanch the asparagus in boiling water for 1–2 minutes before sautéing. This ensures they’re perfectly cooked without drying out.
- Pesto Consistency – If your pesto is too thick, add a splash of water (instead of oil) to thin it out—this keeps the flavour light while making it easier to drizzle.
About these Ingredients:
New Potatoes – New potatoes are young, early-harvested potatoes with a thin, delicate skin and a naturally sweet, buttery flavor. Their tender texture and lower starch content make them ideal for this dish, as they hold their shape well when boiled and absorb flavors beautifully. I’m using red skin ones you can use white, blue/purple ones or a mix.
Asparagus – Now in-season asparagus is sweet, tender, and packed with flavor. It’s rich in folate, vitamin K, and fiber, and its fresh, crisp texture makes it the perfect star of this dish.
Edamame – Edamame are young soybeans, often called a superfood for their impressive nutritional profile. They’re packed with plant-based protein and fiber, making them a satisfying and energy-boosting addition to any meal. Their mild, slightly nutty flavor and soft texture add a delightful contrast to the dish. You can substitute them with garden peas, chickpeas, or any bean of your choice.
Lemon – It’s zest and juice, brings a bright, zingy freshness to this dish. The juice adds a tangy acidity that balances the richness of the pesto, while the zest contributes a fragrant, citrusy aroma that lifts all the flavors. Packed with vitamin C, it also gives the dish a nutritious boost. Together, they add a vibrant, refreshing finish.
Wild Garlic – Make this simple Wild Garlic Pesto. Wild garlic has a short season, but its unique flavor makes this pesto truly special. If you can’t find wild garlic, basil works as a great substitute—it’ll taste different but still delicious!
Hemp Seeds – Hemp seeds are tiny but mighty! They’re packed with protein, omega-3 fatty acids, and minerals like magnesium and zinc, making them a nutritious powerhouse. Their mild, nutty flavor and slight crunch add a delightful texture and depth to this dish. They work perfectly here, complementing the creamy potatoes and fresh asparagus while boosting the meal’s nutritional value.
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Asparagus & New Potato Salad with Wild Garlic Pesto
Ingredients
- 500 gr 18 oz New potatoes with skin on
- 250 gr 9 oz Asparagus (roughly 1 bunch)
- 150 gr 5.3 oz Edamame or garden peas
- 1 Lemon zest and juice
- 2 Tbsp Olive oil extra virgin
- Salt & Black pepper to taste
- 1/4 cup Wild Garlic Pesto
Garnish/Toppings
- Wild garlic flowers
- 2 Tbsp hemp seeds
- 1 tsp Lemon zest
- Black pepper to taste
Instructions
- Cook The PotatoesWash the new potatoes, cut them into even halves or thirds, and place them in a pot. Cover with cold water, add salt, and bring to a boil over medium-high heat. Cook for 10–15 minutes until just tender, then drain and let cool for 5 minutes.
- Prepare the Edamame While the potatoes are cooking, place the frozen edamame in a heatproof bowl. Pour boiling water over them to cover completely, and let them sit for 10 minutes to defrost and warm through.
- Prep the Wild GarlicWash the wild garlic leaves, then add all the pesto ingredients to a blender. Blend until smooth, scraping down the sides as needed to ensure everything is well combined. Follow the instructions Wild Garlic Pesto.
- Taste & Adjust the PestoGive the pesto a taste and adjust the flavor as needed. If it needs a little extra zing, add more lemon juice or nutritional yeast. For a smoother, more fluid texture, stir in 1 to 1.5 tablespoons of olive oil.
- Prep & Cook the AsparagusWash the asparagus, then snap off the woody ends with your hands—they’ll naturally break where the tough part ends. Heat a cast-iron or frying pan over medium heat, add 1 teaspoon of olive oil, and sauté the asparagus for 5 minutes, turning halfway through. Once cooked, cut the asparagus into 2 or 3 pieces.
- Serve & Add Toppings Arrange the cooked potatoes on a plate or in a bowl, scatter the edamame on top, and thin one-third of the pesto with 1 tablespoon of water. Drizzle the pesto over the potatoes and edamame, then top with asparagus, hemp seeds, black pepper, lemon zest, and wild garlic flowers if available.
Notes
- Prep Ahead – Wash and chop the potatoes and asparagus in advance, and measure out all your pesto ingredients. This way, you can focus on cooking without rushing.
- Cook your potatoes with cold water – Start your potatoes in cold water, then bring to a boil over medium heat. This ensures they cook evenly from the inside out, giving a consistent texture throughout.
- Blanch the Asparagus – For extra tenderness, blanch the asparagus in boiling water for 1–2 minutes before sautéing. This ensures they’re perfectly cooked without drying out.
- Pesto Consistency – If your pesto is too thick, add a splash of water (instead of oil) to thin it out—this keeps the flavour light while making it easier to drizzle.
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