Asparagus New Potato Salad with Rhubarb Mayo

   Many wonderful fresh produce items grow to maturity at this time of year: asparagus, rhubarb and new potatoes. Asparagus is prominent a little later here than in some other parts of Canada or other countries because of our somewhat cooler, temperate climate in Edmonton. Edgar Farms, a family farm outside of Innisfail, Alberta, generally have their beautiful asparagus from mid to late May until the end of June.

   Rhubarb sprouts from everywhere. It’s not unusual to receive a big garbage bag of rhubarb from friends because of its ubiquitous nature throughout the summer.

   And potatoes are just starting to become cute little nuggets around now. The natural thing is to incorporate them together.

   I decided to make a quick mayonnaise with the rhubarb. When I have Honey Rhubarb Compote in the fridge (which, at this time of year, is invariably), the mayo comes together in minutes. The rest of the salad is simply steaming, cooling and assembly. Easy!

For the Rhubarb Mayo:

1 tsp mustard seed

1/2 tsp Gold Forest Grains flax seeds

1/2 cup Honey Rhubarb Compote (*see Note below)

1/4 cup Mighty Trio Organics cold pressed canola oil

1/2 tsp, each salt and pepper

*Note: To make Honey Rhubarb Compote, add 4 cups chopped fresh rhubarb, 2 Tbsp honey and 1/4 cup water to a large saucepan. Bring to a simmer over medium high heat and cook down until the rhubarb breaks down, and the compote thickens, stirring occasionally throughout (about 15-20 min).

   In a blender, add the mustard and flax seeds and grind until a fine powder is achieved.

   Add the Honey Rhubarb Compote and oil to the ground seeds in the blender. Purée until smooth. Season with salt and pepper. Refrigerate until needed.

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For the Asparagus New Potato Salad with Rhubarb Mayo:

650g/1.5lb Doef’s Greenhouses new potatoes, cut into 1/2 cm pieces

200g/7oz Edgar Farms asparagus, cut into 3cm/1.5″ lengths

3 August Organics green onions, finely chopped

3 Sunshine Organic Farm large eggs

Prepared Rhubarb Mayo

Salt and pepper to taste

   In a large saucepan fitted with a steamer, add the cut new potatoes. Bring the water below the steamer to a boil, cover and steam for 15 minutes. At this point the potatoes are about 2/3 of the way done and it’s a good time to add the asparagus to steam with it.

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   Cover with a lid and steam for a further 10-12 minutes. Empty the potatoes and asparagus from the steamer into a large bowl and cool in the freezer for about 15 minutes or until the potatoes are about room temperature.

   While the potatoes are steaming, place the eggs and enough water to cover them, in a small saucepan. Cover with a lid and bring to a boil. After the water has come to a boil, reduce the heat to medium low and cook the eggs for 10 minutes. Immediately remove them from the heat and run cold water over the saucepan directly into the water to cool the hard boiled eggs as quickly as possible. This eliminated the ghastly grey ring from forming around your yolk. Peel the shells, cut the eggs into eighths and set aside.

   To assemble, toss the cooled potatoes and asparagus with the Rhubarb Mayo and green onions. Gently fold in the hard boiled eggs. Season with salt and pepper to taste. Serves 3-4 as a starter or side.

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