Asparagus is one of the harbingers of spring. Sometimes there is still snow on the ground when those bright green fingers start sprouting up. Those of us who have room on our land for asparagus know that when the conditions are just right, it can grow like crazy. Since we started living fulltime on the farm, we’ve had a few seasons where we couldn’t keep up with the harvest.  

So what do you do when you’ve grown too much asparagus? Just start giving it away. One spring, we had so much that we gave a filled gallon Ziploc bag of asparagus to everyone who came by the farm. And we mean everyone. We even tried giving some away to the mailman. Including this recipe with the bag would have come off as a nicer gift, but hindsight is 20/20. 

This simple salad is perfect for fresh-picked asparagus. Dress it with Beekman 1802 Lavender Creamed Honey, lemon, Dijon, and olive oil to create a wonderful balance of sweet and sour—in French, the term is aigre-douce. 

Ingredients (Serves 6)

  • 2 pounds potatoes (small red potatoes are ideal, cut in quarters) 
  • 2 pounds fresh asparagus, sliced into ½-inch pieces 
  • 2 tablespoons fresh mint 
  • 2 tablespoons fresh parsley 
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons Beekman 1802 Lavender Creamed Honey (You can sub in unflavored raw honey. Adjust to your taste.)
  • 2 tablespoons lemon juice 
  • ½ cup olive oil 
  • Kosher salt and black pepper to taste 

Additional Information

  • Cook Time: 25m


Cook potatoes in boiling water just until tender, 15-20 minutes. Drain and cool, 4-5 minutes. 

Meanwhile, blanch asparagus by boiling in salted water for 3-4 minutes, then cooling immediately in ice water. (Asparagus should be crispy and bring green.) 

Place asparagus and potatoes in large bowl and toss in herbs. In a small bowl, whisk honey, mustard, and lemon juice, and gradually add oil to combine. Toss over potatoes and asparagus, season with salt and pepper, and serve at room temperature. 

This recipe was created by our Neighbor Chef Adam Foti and our friend Tara Holmes photographed it at the Beekman 1802 Mercantile. If you’re a chef or a home-cook with amazing recipes for our Neighbors to cultivate a better life with, email us at [email protected]

by Josh and Brent

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