Spring Potato, Asparagus, Lemon and Parmesan Salad

A stunning warm salad doused in hot melted lemon, herb butter and topped with shavings of Outstanding local Meyer Cheese Parmesan. A salad that can be eaten on its own. However, we love it served alongside crisp breadcrumb-coated beef or chicken schnitzel.

The potato and asparagus weights are a guide – use less potato and slightly more asparagus if you prefer. Asparagus cooks brilliantly on a cast iron hot plate or in a hot pan. The spears don’t need rubbing with oil, simply sprinkle with a little salt and pepper at the end of cooking – it’s all they need. Meyer lemons are the sweeter of the lemon varieties and add a balance of acidity.

Serves 4-6

A green ceramic bowl containing a vegetable salad with yellow potatoes, green beans, carrots, and asparagus, topped with black pepper and cheese shavings.

  • 75g butter, softened

    1 clove garlic, crushed

    1 tablespoon chopped flat leaf parsley, plus 1 tablespoon for the salad

    1 tablespoon chopped dill

    ½ teaspoon bittersweet smoked paprika

    1 Meyer lemon

    500g spring crop small potatoes, scrubbed

    300g asparagus spears, ends trimmed

    Meyer Cheese Old Master King of Parmesan, shavings (Silver Medal 2023 Outstanding Food Producer Awards)

  • Put the butter, garlic, herbs, smoked paprika and the finely grated zest of the lemon in a bowl and mix well. Set aside.

    Put the potatoes in a pot of salted water and bring to the boil. Lower the heat and simmer the potatoes until tender, 10-15 minutes, depending on their size. Drain well.

    Meanwhile, heat a hot plate or cast iron pan until medium-hot and put on the asparagus spears. Cook until just tender and well browned in places (test for doneness with the point of a small sharp knife). Once cooked, cut each spear into about 3 pieces.

    Peel the Meyer lemon with a knife and cut into segments. Cut segments into smaller pieces.

    Cut the potatoes in half lengthways and put in a bowl as you go. Add the asparagus, lemon pieces and 1 tablespoon chopped parsley.

    Melt the butter mixture and pour enough over the salad to moisten well and toss very gently with a wooden spoon. Put the salad in a shallow serving bowl.

    Using a vegetable peeler, shave thin slices of the Parmesan over the warm salad.

    • You could sprinkle with extra smoked paprika too, if wished.