Asparagus-And-New Potato Salad Recipe
Ingredients
1 1/4 pounds fresh asparagus
1 pound small new potatoes
1/2 cup water
1/4 cup white wine vinegar
1/4 cup diced purple onion
1 1/2 teaspoons salt-free Dijon mustard
1/2 teaspoon dried whole dillweed
1/8 teaspoon freshly ground pepper
Bibb lettuce leaves
1 hard-cooked egg, separated
Directions
Snap off tough ends of asparagus.
Remove scales with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender, drain.
Let cool completely.
Cut asparagus into 2-inch pieces.
Wash potatoes, cook in boiling water 15 to 20 minutes or until tender, drain.
Cool and slice thin, combine potatoes with asparagus.
Combine water, vinegar, onion, Dijon mustard, dillweed, and pepper in a small bowl, pour over vegetables.
Cover and marinate vegetables in refrigerator 3 hours.
With a slotted spoon, place salad on a lettuce-lined plate, top salad with sieved egg yolk. (Reserve egg white for other uses.)
Remove scales with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender, drain.
Let cool completely.
Cut asparagus into 2-inch pieces.
Wash potatoes, cook in boiling water 15 to 20 minutes or until tender, drain.
Cool and slice thin, combine potatoes with asparagus.
Combine water, vinegar, onion, Dijon mustard, dillweed, and pepper in a small bowl, pour over vegetables.
Cover and marinate vegetables in refrigerator 3 hours.
With a slotted spoon, place salad on a lettuce-lined plate, top salad with sieved egg yolk. (Reserve egg white for other uses.)
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