Tuesday, June 18, 2013

Marinated Asparagus and Potato Salad

An easy and elegant lunch or light dinner. A delicious way to serve fresh, in-season asparagus.
Makes two generous servings.
Marinated Asparagus and Potato Salad

1 bunch fresh asparagus (about 20 stalks)
6 to 8 small red skin potatoes
2 tbsp Star White Wine Vinegar 
1 tsp Dijon mustard
½ tsp honey
½ tbsp chopped fresh tarragon
½ cup Star Extra Virgin Olive Oil 
salt and pepper to taste
4 peeled hard-boiled eggs

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Wash asparagus and snap off tough ends. Cut on the diagonal into 1” long pieces. Scrub potatoes and cut into small cubes. Bring a medium size pot of salted water to a boil. Add asparagus and potatoes and cook until potatoes are fork tender, about 10 minutes.

Meanwhile, make the dressing: In large bowl, whisk together the Star White Wine Vinegar, Dijon Mustard, honey, tarragon, and salt and pepper. Drizzle in the Star Extra Virgin Olive Oil while continuing to whisk.

When the vegetables are tender, drain and add to dressing immediately. Toss well and allow to marinate for about 5 or 10 minutes. Grate or finely chop 2 of the hard-boiled eggs and add to salad, toss to incorporate. Divide among 2 plates or shallow bowls and garnish with remaining eggs, quartered.

Finish with freshly grated black pepper. Server warm or at room temperature.


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