It’s not peak season for wild garlic anymore (sob) but I have been slightly too busy lately to be able to post on the blog regularly. I’m hoping to redeem myself with this delicious (and super easy) recipe and higher posting frequency going forward.
If you don’t happen to stumble on some fresh wild garlic in an usually shady part of the woods you can use blanched frozen wild garlic too, or bookmark the recipe for next year.
New potato salad with grilled asparagus and wild garlic pesto, serves 4
450 g new potatoes
200 g asparagus
1 batch wild garlic pesto
salt, black pepper
Make the pesto. Boil the new potatoes in salted water. Drain and leave while you fry the asparagus on a griddle pan until semi-soft. Cut each stalk into 3-4 pieces and cut the potatoes into chunks. Toss with pesto in a bowl and season to taste with salt and black pepper. Serve with various barbecued meats or this lovely pork fillet.