Combine tender white asparagus, fingerling potatoes, watercress, lamb's lettuce and spring onions with a zesty orange dressing for a seasonal salad that bursts with spring's finest flavors. In Holland, the go-to meat with white asparagus is ham, but we've used speklapjes (Dutch pork belly slices) instead here. 

See Also

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Ingredients

• 1 lb (500 g) fingerling potatoes
• 1 lb (500 g) white asparagus
• 1/2 lb (250 g) speklapjes (pork belly slices), cut into bite-sized pieces
• Olive oil
• 2 oranges, juice only (about 1 cup)
• 1 bay leaf
• 3 tbsp extra virgin olive oil
• (50 g) watercress, stemmed, washed and dried
• (50 g) lamb's lettuce/mâche/corn salad, stemmed, washed and dried
• 3 spring onions, finely chopped
• Salt & pepper

• Prep Time: 15 minutes
• Cook Time: 30 minutes

• Total Time: 45 minutes
• Yield: Serves 2-4

Preparation

Fill a large stockpot with salted water and cook the fingerling potatoes until tender (about 10-15 minutes). Discard the water, cover the pot and allow the potatoes to steam in the pot.

Peel the asparagus and cut an inch or two off the end of each spear (see Tips). Cut each spear into 3 pieces. Place the asparagus and salt in a large stockpot and cover with cold water. Bring the water to the boil and then remove the pot from the heat.

Leave the asparagus in the hot water for 10 minutes, with the lid on the pot, or until the asparagus is tender-crisp. Remove the asparagus from the water and drain thoroughly.

Meanwhile, juice the oranges and add the juice to a saucepan, along with the bay leaf. Cook over a high heat until the sauce has reduced by three quarters (to 1/4 cup), about 6-8 minutes. Take the saucepan from the heat and allow the reduced orange juice to cool. Once cooled, remove the bay leaf and add the extra virgin olive oil and season to taste with salt and pepper.

Fry the pork belly in a skillet with a little oil until crisped and cooked. Drain on paper kitchen towels and set aside until later. 

Toss the watercress and lamb's lettuce in some of the dressing and arrange on a serving plate. Top with the fingerling potatoes, the white asparagus, the crispy pork belly and the spring onions. Drizzle the remaining dressing on top and serve immediately.

Tips:

• Learn how to select and prepare white asparagus.

 

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