Contributor
Dec 11, 20232 min
This delicious potato crisp with avocado dip and asparagus is the perfect party snack when entertaining guests this summer.
Courtesy of the Spier Farm Café this delicious potato crisp with avocado dip and asparagus is the perfect party snack when entertaining guests this summer. Serve with a chilled bottle of Spier Seaward Chardonnay.
serves 4 as a snack
For the avocado dip
1 x large ripe avocado
40 ml freshly squeezed lemon juice
30 ml (2 tbsp) chives, finely chopped
60 ml (¼ cup) coriander leaves, finely chopped
60 ml (¼ cup) mint leaves, finely chopped
pinch of salt
For the asparagus & dressing
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
For the potato crisps
about 2 large (or 3-4 medium size) potatoes
canola oil for deep frying
salt flakes to taste
For the avocado dip
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 & dressing
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.
To make 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
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).