Asparagus & New Potato Salad with Wild Garlic Pesto
Simple, Wholesome and Bursting with Earthy GoodnessLooking 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. Tender new potatoes, crisp asparagus, and protein-rich edamame are drizzled with fragrant wild garlic pesto and finished with a sprinkle of hemp seeds for extra crunch. Perfect for a light lunch or side dish!
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.