There have also been moments when I have thought about the logistics of having our allotment and how much time it takes up, can we do it, is it really worth it????
We all have that dilemma with spreading ourselves too thinly, achieving little, taking on a lot and getting frustrated on a daily basis. Why, I am not sure. But, in the whirlwind of the bank holiday celebrations Mr.Scott did manage to sort out our plot whilst I was on children duty.
So I now feel slightly calmer and more ready for this late starting growing season. I have now been awarded with huge amounts of spinach, rainbow chard, rhubarb, sorrel, chives and spring onions. This is all good. I have so my ideas of what to do with my unexpected harvest, but for now I am starting with a simple spring salad which uses the home grown spring onions along with British asparagus and the ever useful (tinned) butter beans.
There are a few twists in the tail with my salad though. I have created a Mexican influenced dressing using chipotle chilli powder from HERE. To bring it all together in perfect harmony I have also added little nuggets of chorizo which turns this into a salad of substance and full flavour sensation. The only tip I would offer when making this salad is to let the flavours mingle for a while, it really is worth it. I made it at lunchtime and ate it in the evening with some crusty bread. Seriously epic!
I am of course entering this salad into One Ingredient hosted by me this month and Franglais Kitchen on alternate months. The ingredient for May is ASPARAGUS.
As asparagus are in season at the moment I am also sending this over to SIMPLE AND IN SEASON at Ren Behan.
- -1 bunch asparagus, trimmed and blanched for 2 minutes,
- -1 bunch spring onions (I used allotment grown) trimmed and blanched for 2 minutes with the asparagus,
- - 1 tin butter beans drained and rinsed,
- -1 packet of chorizo pieces or 1 cooking chorizo cooked in a pan for 3 minutes,
- - A handful of home-made or shop bought croutons. For home made, just chop up some stale bread and coat in oil and bake in the oven for 10 minutes on 200 degrees,
- For the dressing 🙂
- -1tsp chipotle powder,
- -1tsp honey,
- -1tsp Dijon mustard,
- -1 lime( zest & juice),
- -50ml good olive oil,
- -Seasoning
- 1. Pre-heat the oven to 200 degrees,
- 2. Roast the pre-blanched asparagus and spring onions in the oven for 15 minutes, coating them in oil before placing on an oven tray,
- 3. Also bake the croutons at the same time as the asparagus and spring onions but for 10 minutes only,
- 4. Fry the chorizo in a dry pan for 3 minutes on a high heat, then let it cool,
- For the dressing 🙂
- 1. Combine all the ingredients in a jug and whisk together,
- For assembling the salad 🙂
- 1. Place the butter beans, asparagus, spring onions in a shallow bowl or a plate and coat with 3/4 of the dressing (save the rest for adding to another salad or add it all and mop up with lots of bread),
- 2. Sprinkle over the chorizo and the croutons,
- 3. Leave for at least an hour for the flavours to merge and develop.
- If you are eating this salad later in the day, bring it back to room temperature first for the flavours to really stand out. Enjoy with bread!
What a beautiful and unusual way to use asparagus. I’d love to grow my own veg but just don’t see to have the time (lies, actually I don’t have the patience…maybe one day!)
Yes, it is another thing to add to the list, agree! I am ok with it now as I know what I’m doing otherwise wouldn’t make the effort. Asparagus work so well here, especially with all the other flavours x
Wow Laura, this sounds absolutely amazing – right up my street. Just need to get my hands on some English asparagus and I’ll be making this!
Thanks Charlotte, I have been really getting into my creative salads recently!
Mmmm, asparagus AND chorizo – 2 of my favourite things in the world! What a great combination. Definitely bookmarking this one for making very very soon indeed. x
Same here Anneli, love chorizo and asparagus. They work so well together!
This looks quite delicious, all ingredients I love too. The asparagus is late around here but I saw some this morning in the farm shop. Will put this recipe on my list to try!
Hi Anna, thanks so much. I think there are lots of us who love these ingredients and I hope you manage to buy some asparagus soon. They are so good!
Great sounding salad Laura ! I love the combination of flavours in the dressing. I’ll definitely be trying your recipe, but will make it vegetarian if that’s ok – halloumi instead of chorizo.
Hi Sarah, yes i think Halloumi, Pecorino, Feta would all work here. Great that you may give it a go!
Seriously epic, indeed! Gorgeous seasonal produce paired with zippy, spicy chipotle and chorizo. Seriously yummy. ¡Sobresaliente!
So pleased you like it Kellie, I have been using lots of chipotle recently and love it, can’t get enough!
I can imagine these flavours work very well together and taste so much better in that you have grown some of the ingredients. The hard work is paying off Laura!
I think you’re right Jac and have lots more goodies to use up this weekend 🙂
Flavour hit – that looks amazing. Thanks so much for your Simple and in Season entry xxx
No problem Ren, great to have some seasonal produce to enjoy again!
Gorgeous recipe and so impressed at your allotment yield. Lovely pics and the dressing sounds wonderful. I love lime and chilli.
Now looking forward to all your rhubarb recipes too!
Thanks Nazima, yes I need to get using up my rhubarb next and some of it is going into flavoured vodka!
This look so good dear Laura, I am sure that taste great (salty chorizo combined with mild asparagus!!!). I’m glad to read that you have something to harvest from the allotment. I have only purple sprouting broccoli and a lot of hopes for the new season. The weather is so unpredictable here in the UK and we are not sure when to plant out our young plants started indoors…..