Grilled Asparagus and Potato Salad

(Serves 6)

Ingredients

• 500 grams asparagus
• 500 grams waxy new potatoes
• extra virgin olive oil
• sea salt and freshly ground pepper

Dressing

• 200 ml extra virgin olive oil
• 80 ml verjuice
• lemon juice to taste
• sea salt and freshly ground pepper
• 1 tablespoon  capers, drained and rinsed
• 2 fresh eggs, hard boiled and chopped
• 1 red onion, sliced
• 150 grams goat's feta, crumbled
• handful Italian parsley, chopped

Method

Blanch the asparagus in boiling, salted water, remove and refresh under cold water.

Parboil the potatoes until tender, but still firm. Cool and cut into thick slices.

Brush the asparagus and the potatoes with olive oil, season with salt and pepper. Grill on the barbecue or a ridged grill until nicely coloured and tender. Remove to a platter.

Grill the sliced red onion.

Make a vinaigrette from the olive oil, verjuice and salt. Add a squeeze of lemon juice if more acid is required.

Season with pepper and add the other ingredients.

Combine gently and spoon on top of the asparagus and potatoes.

Serve at room temperature.

John Hawkesby’s Wine Suggestion

Chardonnay:

Okahu 2005

Firstland Reserve 2006

Taylors Eighty Acres Chardonnay-Viognier 2007