Wild Asparagus with Maintanosalata & Whipped Feta

This blog & recipe is by Despina Siahuli

Despina is a London-based chef and recipe developer whose heart belongs to Athens, where she grew up. 

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Spring in Greece

Spring in Greece brings a plethora of wild, sweet greens and fields fragrant with fresh herbs. One of my favourites is wild asparagus, which grows abundantly at this time of year. Curiously, it wasn’t something I had the chance to enjoy as a child, so it feels all the more special now.

For this month’s recipe, I’ve kept things beautifully simple. The asparagus, gently boiled, is of course the star of the plate. Alongside it, I’ve made a creamy tyrosalata to serve as a blank canvas, and a vibrant maintanosalata to celebrate the season. This parsley and bread salad is wonderfully fresh and full of character.

I love this dish for its simplicity and its resourcefulness. It reflects the Greek tradition of making the most of stale bread, transforming it into something full of life. Maintanosalata pairs effortlessly with grilled or fried fish, spooned over potato salad, served with roasted chicken, or even tucked into a sandwich. It’s a truly versatile and rather charismatic addition to the table.

Traditionally, this salad might be made with bread or boiled potatoes and seasoned simply with salt. Here, I’ve added a gentle fiery touch with a little chilli, just to lift and brighten the flavours.

Serve this dish as a side, a salad, or as part of a generous meze spread.

Maintanosalata (Parsley Salad)

Rustic parsley salad that looks more like a dip, with a fresh, tangy flavour.

Ingredients

• 30g fresh parsley (a small bunch)
• 1 medium garlic clove, peeled
• 2 small spring onions, roughly chopped
• 1 slice white sourdough bread (50–70g)
• 40g extra virgin olive oil (about 3 tbsp)
• 1 tsp apple cider vinegar
• 2–3 tbsp ice-cold water
• 2–3 pinches salt
• Optional: a little red or green chilli

Method

1. Wash the parsley and remove the thicker stems, keeping mostly the leaves.
2. If using chilli, heat a pan over a medium heat with a little olive oil. Add the chilli and cook for a couple of minutes until lightly blistered, then set aside.
3. Remove the crust from the bread and soak it in water for about 5 minutes. Squeeze out the excess water.
4. Add the parsley, garlic, spring onions and vinegar to a food processor. Blend until finely chopped.
5. With the processor running, add the bread, chilli (if using) and salt. Gradually pour in the olive oil, as you would when making mayonnaise, until you have a creamy parsley sauce.
6. Taste and adjust the seasoning if needed.
7. Add the ice-cold water (depending on how thick you’d like the sauce) and blend briefly to bring everything together.
   
   

Feta & Yoghurt Spread

This is a recipe my mum used to make. It’s really simple, but I love it. Think of it as a quick feta and yoghurt tyrosalata.

Ingredients

• 100g feta cheese
• 100g Greek yoghurt
• 1–2 tbsp olive oil
• A squeeze of lemon juice or a splash of vinegar
• Salt, to taste

Method

1. Crumble the feta into a bowl.
2. Add the yoghurt and mash together with a fork until creamy but still slightly textured.
3. Add the olive oil and a small squeeze of lemon juice (or vinegar), then mix again until smooth and spreadable.
4. Taste and adjust. Add more yoghurt to loosen or more feta to thicken.
5. Finish with a drizzle of olive oil and a pinch of chilli or black pepper, if you like.

Boiled Asparagus Tips

Fresh, tender asparagus with a clean, delicate flavour, lifted by creamy and herbaceous accompaniments.

Ingredients

• 1 bunch asparagus (tips and tender stems)
• Water
• 1–2 pinches salt
• A drizzle of Honest Toil extra virgin olive oil

Method

1. Rinse the asparagus under cold water and trim off any tough ends. If using thicker spears, lightly peel the lower part of the stems.
2. Bring a pot of water to the boil and add a pinch or two of salt.
3. Add the asparagus and cook for 2–4 minutes, depending on thickness, until just tender but still vibrant green.
4. Transfer immediately to ice-cold water to stop the cooking and preserve the bright green colour.
5. Drain well and serve over the feta and yoghurt spread, finishing with a few spoonfuls of maintanosalata and a drizzle of olive oil.