New Potato & Asparagus Salad with Sheep Curd

Aparagus & Potato Salad 036a

New potatoes and asparagus are an unravelled match, add a light lemon dressing and top with torn fresh sheep cheese and you have a spring meal that can stand alone or makes a great side for barbecued meat, chicken or fish.

One of the things I love most about shopping at our Farmers’
Markets is finding the new products and produce that our artisan producers and growers are developing or find ways to grow in our region. The fresh sheep cheese, White Point, from Origin Earth is just one such product.

This lovely fresh curd cheese (if we were in France it would probably be called fromage frais), is shaped as little pyramids has a texture like a very soft cream cheese with a delicate, slightly tangy, complex fresh flavour.

Here I have used it simply torn and scattered over the salad, but I am looking forward to trying it in other ways. White Point – another great addition to the Origin Earth sheep milk range of products.

Spring Bounty from the Hawke's Bay Farmers' Markets

Spring Bounty from the Hawke’s Bay Farmers’ Markets

New Potato & Asparagus Salad with Sheep Curd

If the salad is served warm the cheese starts melting into the dressing to give a lovely creaminess.

Serves 4

500g asparagus, trimmed
600g small new potatoes, scrubbed
sea salt
1 x pyramid Origin Earth White Point (fresh sheep cheese) –
2 green onions, chopped
¼ cup lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
freshly ground black pepper

1              Cut asparagus spears into several pieces, separating tips and lower parts of spears. Set aside.

2              Place potatoes in a saucepan of cold water, cover and bring to the boil. Remove lid, season to taste with salt and simmer,
uncovered, for 10 minutes or until potatoes are just tender. Remove potatoes from water and drain well.

3              While potatoes are cooking, making the dressing. Place
lemon juice, oil and mustard in a bowl and whisk to combine. Season to taste with freshly ground black pepper. Set aside.

4              Add lower parts of asparagus spears to potato water, bring back to simmering and simmer, for 3-5 minutes longer. Add
asparagus tips, bring back to simmering and simmer for 2-3 minutes longer or until asparagus is just tender. Drain well.

5              Halve or quarter larger potatoes. Add warm potatoes and asparagus to dressing and toss to combine.

6              To serve, pile salad onto a platter and scatter with torn cheese and green onions. Serve warm or at room temperature.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Origin Earth cheeses you might like to try:

Bacon, Egg & Cheese Bagel 005a

HB Deli-style Bacon, Egg & Halloumi Bagel

Giant Mushroom, Tomato & Halloumi Sandwich

Giant Mushroom, Tomato & Halloumi Sandwich

Radicchio, Bacon & Camembert Bagel

Radicchio, Bacon & Camembert Bagel


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