But remember - we're cooks, not doctors! The most important thing is not to overcook the asparagus.I also added fresh basil. Readers - don't get discouraged by these reviews. You should follow the advice of your health-care provider. Potatoes were roasted whole and never cut. Remove from the water and shock in ice water. Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl. I also like adding fresh herbs to the mixture while its cooking. Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus. Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus. Gradually whisk in oil. The dressing was great & the salad made an excellent accompanyment to fish. Drain and cool slightly. I added a 1/2 t of hot paprika. Copyright 2020 Whole Foods Market IP. Make sure that you either use just the top 2/3 of the asparagus spears, or peel the bottoms before cutting them up -- the bottom third can be woody, especially late in the season. My family loved this dish. . Cover with cold water and bring to a boil. Huge crowd pleaser at our Fourth of July oyster barbecue. I made it the day before I served it. It sounds delicious. proportions correct. something. https://www.jesselanewellness.com/recipes/potato-asparagus-salad I liked the Cook from Toronto's suggestion: I sliced the 3 potaotes 1/2 thick and roasted them in Rosemary oil with the garlic (turning after 20 minutes-until nicely brown.) To feed a smaller crowd, simply halve the recipe. Exclusively for Prime members in select ZIP codes. Bring a large pot of salted water to a boil. She wasn't even there! Cut potatoes in half or, if large, into even-sized pieces. Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl. Drain and cool slightly. I thought it was tasteless-wouldn't make it again. Simmer in plenty of boiling salted water for 15-20 minutes until just tender. Drain and refresh under cold water. and it's okay, but it's missing something. Per serving: 120 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 180mg sodium, 17g carbohydrates (4g dietary fiber, 3g sugar), 4g protein. . Note: We've provided special diet and nutritional information for educational purposes. Add asparagus and simmer until just tender, 2 to 3 minutes. Transfer to a platter and serve at room temperature. Next time i will use half the amount of garlic. I also think the Mayo addition works well. Add asparagus and simmer until just tender, 2 to 3 minutes. Slice new potatoes in half or quarters (depending on size) and place in a large pot. I'd make it again, but I'd probably go through the suggestions given by other reviewers, to see if I could find some ideas to improve this dish. As with most potato salads, it's difficult to get Combine mustard and lemon juice in small bowl. 3 medium red new potatoes (about 17 ounces), halved lengthwise. In a small bowl, whisk together Dijon and lemon juice. This really needs garlic, a goodly amount of sea salt and perhaps a splash of vinegar (white, rice or balsamic). Bring a pot of water to a boil over medium-high heat. I serve it very cold. Cut asparagus into 1 1/2-inch pieces. Drain. Refresh under cold water. Incidently, this way of cooking garlic is called Bagna Cauda and makes an awesome apetizer. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). It's nice and lemony and great with thin spring asparagus. Serve the cloves with french brend. I recommend that you mix the potatoes with olive oil and lots of rosemary and grill them in a barbeque basket until they are nicely brown. Season with salt and freshly ground pepper. We made this for my husband's aunt and uncle and my mother-in-law is still talking about how much they enjoyed it. Put the casserole in the oven at about 450 for about 30 minutes or until the garlic cloves start to brown. It was very good. i'll make this (modified) recipe again. I used the juice of an entire lemon and a bit more olive oil. And since product formulations change, check product labels for the most recent ingredient information. Cook potatoes in large pot of boiling water until just tender, about 20 minutes. This salad is just right for serving to a large group at an Easter gathering or spring picnic. L.P. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Turn down the heat to a … It wasn't bad, mind you, but it wasn't fantastic--I too found it lacking . In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 … and if you cook the asparagus and potatos as long as it calls for, you won't end up with "firm but tender". The oil from the garlic is the best part and should be added to the salad. Cut potatoes into wedges. Modifications: I doubled the amount of asparagus and potatoes, and quadrupled the amount of oil, mustard and lemon juice. Add the roasted cloves to the salad along with the grilled potatoes and steamed asparagus. Cook potatoes in large pot of boiling water until just tender, about 20 minutes. my husband and i were both really pleased with the result. Yummy warm. Serve salad warm or at room temperature. We didn't HAVE leftovers to fight over. We had a few roasted red peppers lying around, and added those. . i didn't add any garlic because i thought it might overpower the dish - as other reviewers discovered.