29 May 2008
Asparagus Potato Salad (Cold)
I had a bunch of asparagus in der Kuhlschrank (note that it is green, as all good tasting asparagus should be), some potatoes starting to shrivel and I wanted something light for dinner: voila.
By the way, note the purple potatoes? I had read about them and when I passed through the Markthalle at Alt Tegel and saw them, I bought some. They taste fabulous. They have a nutty, almost smokey flavor and I will definitely buy them again, for the flavor not just the purtiness of the color (and it took me three washes to return my hands to their normal color).
Asparagus and Potato Salad
1 bunch green asparagus
7-10 small potatoes
Blanch the asparagus for 4-6 minutes in salted boiling water until tender/crisp. Cool immediately with water. Peel the potatoes and cook in boiling salted water (before or at the same time) until fork done. Also cool immediately with cold water (to stop the cooking)
Cut the asparagus into two inch pieces, cut the potatoes into edible sized chunks or slice. Place them into a bowl, add vinaigrette (see below,only when ready to eat) and toss lightly. If you aren't going to eat immediately, add vinaigrette to portions you will eat as you prepare them
A few glugs of white wine vinegar
the same number glugs of evoo (although many use a 1:3 ratio, I love vinegar)
Salt and pepper, fresh ground, to taste
a teaspoon (or more) Dijon mustard
1 teaspoon thyme (got some super fresh dried thyme last week at the markt)
Whisk all ingredients together well.