This recipe is from the post: Salad Days
(Makes 4 servings)
1 lb. fresh asparagus spears, bottoms trimmed and spears sliced diagonally into about 1 1/2 inch sections
1 1/2 lb. red new potatoes, scrubbed and eyes removed but leave skin on, cut into 1 inch pieces
Extra virgin olive oil, kosher salt and freshly ground black pepper
2 Tablespoon minced shallot
1/2 teaspoon lemon zest and juice of 1/2 lemon
1 Tablespoon fresh tarragon, finely chopped
2 Tablespoons white wine vinegar (can use champagne vinegar)
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra virgin olive oil
Optional garnish of fresh snipped chives if you got ’em!
Preheat oven to 375 degrees F. Lightly coat a baking sheet with olive oil. Place the potatoes on the pan and drizzle them with about a tablespoon of olive oil, then toss to coat. Season with a little kosher salt and freshly ground black pepper. Roast the potatoes in the oven for about 25-30 minutes, stirring occasionally. Toss the asparagus with about a teaspoon of olive oil, a bit of salt and pepper and add them to the potatoes. Cook the vegetables about 10-15 minutes more, stirring once, until the asparagus is just tender and barely golden, and the potatoes are nicely browned and tender.
While the vegetables are roasting, make the vinaigrette. In a small bowl, combine all of the vinaigrette ingredients except the olive oil and whisk to combine. Add the olive oil in a slow stream, whisking to emulsify.
Place the warm veggies in a medium sized serving bowl, re-whisk the vinaigrette, then pour it over and toss well to coat. You can serve immediately, or allow this to sit for about 15 minutes to an hour to absorb more of the vinaigrette. Plate and sprinkle with fresh snipped chives if desired.
©2012 Betsy Burts, Bits and Breadcrumbs. All rights reserved.
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I made this for Easter lunch last year and got rave reviews so I will be making it again and can’t wait since I am having quite the craving for this. I wanted to make sure you knew how much we loved it and also to make sure you have discovered its wonderfulness when sauteed in a skillet the next day along side an egg. I really can’t think of a better breakfast than this salad fried up a bit and a nice runny egg. 🙂
Ohhhhh, Geni, what a fabulous idea! Gosh, I think I’m going to have to make this for Easter on Sunday, maybe alongside some ham, so that we can have leftovers fried up with egg for dinner the next night. Yum! Thank you so very much for sharing that! 🙂
I honestly can’t decide which I like better, left alone as a salad, or for breakfast, but happily I don’t have to choose. Have a wonderful Easter Betsy.
You, too, Geni!
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It is very delicious, thank you!