Ingredients
- Serves 2
- 2-4 slices of rye bread
- 200g New potatoes (cooked until just tender)
- 200g asparagus
- 2 whole spring onions, finely sliced
- ½ tsp finely chopped fresh chives, dill or fennel leaves
- Dressing
- 2 Tbsp yoghurt
- 1 Tbsp mayonnaise
- 1 tsp horseradish
- 1 tsp fresh lemon juice
- Sea salt flakes and freshly ground pepper
Vendors
ASPARAGUS AND NEW POTATO ON RYE
Method
- Slice the cooled cooked potatoes into rounds and put into a medium bowl
- Using a potato peeler, peel the asparagus into ribbons and add to potatoes, add the spring onions and fresh herbs, season with salt and plenty of pepper
- Set aside
- To make the dressing; add all the ingredients into a small bowl and mix well to combine, taste and adjust if necessary
- Add to the potato and asparagus and gently combine so the potatoes don’t break up
- To assemble: Either toast or keep the bread soft - the choice is yours! Then pile the topping onto of the rye bread to create an open type sandwich
Comments
Two of my favourite spring ingredients combined and served on rye bread. It is great for a light supper or a fresh lunch.
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