Asparagus, Potato Salad Bowl with Ancient Grain Crumbles
I have partnered once again with my friends over at Rogers Foods (sponsored) to create an in season farm to table recipe to share with all of you. Why did I choose to collaborate with Rogers Food, they work with farmers across Canada and provide employment at their Mill in the small interior town of Armstrong, British Columbia to offer nutritious, economical & versatile products like the porridge oats & ancient grains I used in this beautiful in season farm to table salad.
For me, it is a a priority to purchase from companies that support the local economy from farm to table. This Potato Salad features local Ontario Asparagus, Potatoes, Spring Onions and fresh Parsley. To give it a delicious crunch, I used Rogers Porridge Oats & Ancient Grains to make a crumble. I am absolutely in love with these crumbles as they add a savoury sweet texture to any dish. They can be made ahead of time and make a perfect crispy garnish for salads, steamed veggies or a topper for your favourite casserole dish.
Ancient Grain Crumbles
1 cup (90 g) Rogers Foods Porridge Oats & Ancient Grains
¼ cup (32 g) sesame seeds
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) maple syrup
1 tsp (5 mL) garlic powder
¼ cup (75 mL) extra virgin olive oil
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) grainy mustard
¼ tsp (1 mL) salt
¼ tsp (1 mL) fresh ground pepper
2 lbs (750 g) mini red potatoes, skin on, washed and halved
2 tbsp (30 mL) olive oil
½ tsp (2.5 mL) salt
¼ tsp (1 mL) fresh black pepper
5 large asparagus spears, washed and trimmed
3 spring onions, thinly sliced
¼ cup (75 mL) fresh Italian Parsley, washed, finely chopped
Ancient Grain Crumbles
Preheat oven to 350°F (180°C) and position oven rack in the centre. Line a mini baking sheet ~ 6.5 in x 9.5 in (17 cm X 24 cm) with parchment paper.
In a medium bowl, combine Rogers Foods Porridge Oats & Ancient Grains, sesame seeds, olive oil, maple syrup and garlic powder. Spread Ancient Grains mixture on prepared baking sheet and bake for 12 to 15 minutes until golden. Leave oven set at 350°F (180°C). Set pan aside to cool. When cooled, with a spoon or your hands break into ¾ inch (2 cm) pieces. Recipe makes approximately 2 cups (250 mL) of Ancient Grain Crumbles. They can be made a few days ahead, and then stored in an airtight container for up to one week.
In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, grainy mustard, salt and fresh ground pepper.
Line a large baking sheet with parchment paper. In a large bowl, toss halved potatoes with olive oil and season with salt and paper. Spread potatoes on prepared baking sheet and bake at 350°F (180°C) for 30 minutes until soft and golden. Remove baking sheet from oven* and let potatoes cool to room temperature.
Cut spear heads off of asparagus stalks. Then cut each asparagus stalk in half. Using a vegetable a peeler, peel stalks to make thin ribbons. In a large serving bowl, combine asparagus ribbons and cooled potatoes. Add green onions, parsley and toss with lemon vinaigrette. Garnish salad with 1/3 cup (75 mL) or more if desired with Ancient Grain Crumbles.
This recipe can be served warm, by mixing all ingredients with the cooked potatoes immediately out of the oven.
SERVINGS 4 to 6 PREP & COOK TIME 45 minutes