Crispy potato chips with avocado and asparagus topping

For the avocado dip: 1 avocado, 40 ml freshly squeezed lemon juice, 2 tsp finely chopped chives, 4 tbsp finely chopped coriander leaves, 4 tbsp finely chopped mint leaves, salt

For the asparagus: 1 small bunch of green asparagus (thin stalks are best), 30 ml olive oil, 10 ml cider vinegar, 1 tbsp wholegrain mustard, salt

For the potato chips: 2 large (or 3-4 medium-sized) potatoes, rapeseed oil for frying, coarse sea salt

Peel and core the avocado and place the flesh in a bowl. Mash the avocado with a fork until it becomes creamy. Add the lemon juice and herbs and season with salt. Mix well, then cover and place in the fridge so that the dip can soak through. Next, remove the woody ends of the asparagus, rinse and leave to drain. Bring some salted water to the boil, then add the asparagus and blanch for one minute. Submerge the spears in ice-cold water and remove them after a few minutes. Leave the spears to drain, pat them dry and cut them into pieces.
For the dressing: pour oil, vinegar, mustard and salt into a small glass and shake well. Pour over the chopped asparagus so that it is slightly covered and set it aside.
Next, cut the potatoes into very thin slices. While you heat the oil, leave the potatoes to rest in a bowl of water. Carefully put the slices into the hot oil, one by one and in portions. When they are crispy and golden yellow, you can remove them with a spoon and let them drip off on a sheet of kitchen roll. Season the deep-fried slices with sea salt when hot. Now you can dress your dish. First spread the avocado cream on the potato chips and then place the asparagus on top. Our tip: It is best to serve the asparagus and potato chips immediately after preparing, as the moisture can soak through the chips after a while.

Our wine recommendation

Matching the light green avocado and asparagus cream, the Spier Seaward Chardonnay 2019 presents itself in a delicate lemon yellow. With its great fruit aromas of mango, grapefruit and nectarine, this white wine provides the connoisseur with a unique taste experience. Furthermore, the fine vanilla and almond notes, which pleasantly envelop the mouthfeel, adapt wonderfully to the lightness of the spring-like snack. The sparkling Spier Méthode Cap Classique 2017 is also great for light dishes. It heralds spring-like feelings with its wonderful scent of apple, citrus fruit and subtle sponge cake notes. Enjoy the light straw-yellow sparkling wine with crunchy little treats. The Spier 21 Gables Sauvignon Blanc 2019 goes very well with vegetable and asparagus dishes and in addition exudes the scent of freshly cut grass, gooseberry, paprika and fig, perfectly complementing the salty potato chip with its delicious dip.

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