Courtesy of the Spier Farm Café this delicious potato crisp with avocado dip & asparagus is the perfect party snack when entertaining guests this summer.
Serve with a chilled bottle of Spier Seaward Chardonnay.
Potato crisps with Avocado Dip & Asparagus Recipe
For the avocado dip: (serves 4 as a snack)
- 1 x large ripe avocado
- 40 ml freshly squeezed lemon juice
- 30 ml (2 tablespoons) chives, finely chopped
- 60 ml (1/4 cup) coriander leaves, finely chopped
- 60 ml (1/4 cup) mint leaves, finely chopped
- pinch of salt
Peel the avocado and remove the core, then place in a medium size bowl. Use a fork to mash the avocado until chunky. Add the lemon juice, herbs and season with salt. Mix well, then cover and refrigerate until ready to use.
For the asparagus:
- 1 x small bunch green asparagus (thin spears work best)
- 30 ml extra virgin olive oil
- 10 ml apple cider vinegar
- 5 ml wholegrain mustard
- pinch of salt
Remove the woody ends of the asparagus, rinse and drain. Bring some salted water to a boil, then add asparagus and blanch for 1 minute. Transfer spears to ice cold water, then remove after a few minutes. Drain, pat dry, and chop into chunks.
For the dressing: place the oil, vinegar, mustard and salt in a small jar and shake vigorously. Pour over the chopped asparagus, and toss to coat all over. Set aside.
For the potato crisps:
- about 2 large (or 3-4 medium size) potatoes
- canola oil for deep frying
- salt flakes to taste
Using a mandolin slicer, finely slice the potatoes into very thin slivers. Keep the slices covered in water while you heat the oil to 180 °C. Gently drop the slices into the oil one at a time, in batches. Fry until crisp and golden. Remove with a slotted spoon and drain on paper towels and season with salt flakes while still hot.
To serve:
- Arrange potato discs on a wooden board or platter, top with a dollop of avocado dip.
- Top the avo dip with some of the dressed asparagus.
- Serve at once (the potato crisps will soften on standing).
About the wine: Spier Seaward Chardonnay
- Aromas of ruby grapefruit, mango, citrus with undertones of raw almonds. The creamy palate offers a fresh citrus and nectarine with well-integrated vanilla on the finish. Enjoy with pork chops, roast chicken or creamy mushroom pasta.
