Serious Eats: Recipes

Cook the Book: Warm Salad of Asparagus and New Potatoes

[Photograph: Caroline Russock]

As the temperature rose over the weekend I found my appetite slipping. While my thoughts are normally spent deciding where, when, and what to eat next, this weekend my big decisions were based on what type of cool and refreshing beverage was next in the sipping rotation. For once, food and cooking were the last things on my mind. But once my thirst was quenched (by all manner of iced tea and coffee, cold beer, and chilled rosé) my appetite returned and crisp spring vegetables were all that I wanted.

But we can't sustain on brightly dressed young lettuces alone so my thoughts turned to the more substantial salads of summer. This Warm Salad of Asparagus and New Potatoes from The Vegetarian Option by Simon Hopkinson is a wonderful way to make a meal out of the best that your local farmers' market has to offer this time of year.

With this salad, Hopkinson has assembled all of the elements necessary for an ideal spring or summer meal—sweet new potatoes, fresh asparagus and herbs, and a rich lemon-butter sauce and grated hard boiled eggs for richness. The beauty of this recipe is that it can be adapted as the summer progresses to include whatever's in season, but the satisfying nature of the formula remains the same.

Win The Vegetarian Option

As always with our Cook the Book feature, we have five (5) copies of The Vegetarian Option to give away this week.

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