Firstly, I want to direct you all to the beautiful award you now see on my blog courtesy of The Vegan Woman. My write up there pretty much says it all but I just wanted to again thank everyone who recommended my blog here as well as The Vegan Woman and the judges there. I really am overjoyed to have come third and simply cannot thank you all enough!!
Now, I hope you all like asparagus as I am on a quest to jam in as much asparagus recipes that I can before their short lived season. Consider this post #2 of 4.....maybe 5 ;-) I actually made this ages ago, you might recognize it from the daily food diary, but felt I should wait until closer to asparagus season to blog it. Which means that yes, I made mine with imported out of season asparagus, you see the sacrifices I make for you all?? ;-)
There is not much new to this salad, roasted baby new potatoes with asparagus are a pretty classic combination and there are a load of different versions out there for sure. I have loosely based this one on Oh She Glow's recipe, mostly adopting her method for roasting the potatoes and sauteeing the asparagus. The dressing is pretty much the same as the one I use in my German Potato Salad with appropriate modifications, like olive oil instead of corn oil.
It's simply an absolutely delicious salad, all the flavours work so well together from the creamy new potatoes and crisp asparagus to the mustard, dill and shallots - love it!
Warm Salad of Roasted New Potatoes, Sautéed Asparagus and Shallots in a Mustard-Dill Vinaigrette:
250g baby new potatoes, washed and dried.
1 tsp extra virgin olive oil
smoked sea salt and freshly ground pepper (or regular sea salt)
100g asparagus, sliced into 1" segments
1 tsp extra virgin olive oil
smoked sea salt (or regular sea salt)
1 large shallot, diced fine
2 tsp olive oil
1/2 tsp white wine vinegar
1/2 tsp dijon mustard
1/8 tsp smoked sea salt (again, regular is fine!)
1/4 tsp mustard seeds
1/4 tsp dried dill, if using fresh use about 1 tsp
few grinds of black pepper
Preheat the oven to 200C and line a baking sheet with baking paper. Dice the potatoes largely leaving the skins on. Toss in a bowl with the olive oil and salt and pepper. Lay out on the sheet and roast for 25 minutes, turning them once. They should be lightly golden in places and fork tender.
While they are roasting, make the dressing: Add the olive oil to a bowl and slowly add the vinegar, whisking all the while until emulsified. Whisk in the dijon mustard until fully incorporated then whisk in the salt, pepper, dill and mustard seeds. Stir in the shallots and set aside.
Heat the olive oil for the asparagus in a frying pan and add the chopped asparagus and a pinch of salt. Fry with a lid on, stirring now and again until the asparagus is just fork tender, about 6 minutes.
Tip the roasted potatoes into a large bowl and add the asparagus. Pour over the dressing and toss well. Scrape it all into a bowl and serve. I have also eaten this cold and it's just as good, just note that the asparagus will lose some of it's vibrant green colour then.
Sat Fat: 2.8g
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