Potato Galette with Asparagus

Red cast iron pan with potato galette, asparagus, aquafaba mayo and a salsa


I really look forward to asparagus season. I’m always searching for new ways to serve my favourite vegetables, last year I served asparagus in crêpes. This season I decided to serve asparagus with a crispy potato galette, topped with a dollop of aquafaba mayonnaise and garnished with a diced salsa. This combo is delicious and perfect to eat any time of day.

It is a deceptively simple dish. The first time I served potato galette with asparagus was while travelling in a campervan, the next time we were camping. Even though this dish may seem ‘sophisticated’, all elements can be made separately ahead of serving, so it is very easy to make in your home kitchen.

I prefer faster cooking thin galettes when not using a kitchen (for instance when camping), you can add more layers or use a larger pan depending on how many people you are feeding. Add a fresh chopped salsa and you have a complete meal.

Potato Galette


  • 1 medium potato per person
  • Olive or canola oil
  • Sea salt
  • fresh herbs – optional

To serve

5-7 spears of fresh asparagus per person – cooked how you prefer.


Wash potatoes and thinly slice unpeeled potatoes. Use a mandolin (with the guard) or a sharp knife to keep the thickness regular.

Coat a heavy-based frying pan with olive oil and heat until just sizzling. Starting from the outer edge, arrange the sliced potatoes in an overlapping spiral, lightly season and sprinkle with herbs between layers. Lower to a medium heat and cook until golden brown. Turn over to finish cooking. If you have a thick galette and an oven available, you can finish cooking it in the oven.


A tomato and onion based chopped salsa is a quick way to add flavour to any dish. You can get creative with your choice of ingredients, this is how I like to start. (If you want ideas for other ingredients I’ve included an optional list of extra ingredients below.)


  • 1/2 red onion
  • 1 large red tomato
  • 1/2 red pepper
  • 1/2 cucumber
  • 1 lemon
  • seasoning


Peel and finely dice the red onion, put into a small bowl. Add zest of a lemon and its juice, stir and set aside while you finely dice all the vegetables.

Add all ingredients to the bowl and season to taste.

Optional extras

  • Capers or caper berries
  • Olives
  • Chilli or jalapeno
  • Avocado
  • Fruit
  • Fresh herbs

If you love asparagus you might like to try this recipe for lunch or add homemade pickled asparagus your store cupboard to enjoy throughout the year.

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