Spring arrives with the first new potatoes and green asparagus, still warm when they meet a vinaigrette made with the Wild Garlic Mustard from Domaine des Terres Rouges, mild and fragrant with a subtle herbaceous depth.
Serves 4 · 30 min
- Boil 1 1/2 lb (700 g) new potatoes in salted water for 15 to 20 minutes, until tender, adding 1 bunch of trimmed green asparagus for the last 4 minutes.
- Whisk 1 tbsp of the wild garlic mustard with 1 tbsp white wine vinegar and 3 tbsp olive oil.
- Halve the warm potatoes, cut the asparagus into pieces and toss everything with the dressing.
- Add a handful of chopped fresh herbs and serve warm or at room temperature.
The star of this recipe: Wild Garlic Mustard, by Domaine des Terres Rouges.
