Tuesday, November 16, 2010

Warm Asparagus & Potato Salad with Shallots

This recipe was the deliciously accidental result of trying to recreate a dish from the Culinary Institute of America. We'd had a marvelous spring lunch there that began with an asparagus and potato salad served over mesclin greens. The menu said the dressing included shallots and garlic so, back home, I began to play around. Somehow, through multiple experiments, I ended up forgoing the greens in favor of a warm salad. The result is quite different from what we were served but it's delicious in it's own right. This is less of a salad than a warm appetizer but can also be used as a side dish.

2 Red or white waxy potatoes
6 Spears asparagus
1 Shallot, chopped
2 Cloves garlic, minced
1 Tablespoon olive oil
Salt & pepper to taste

Cut the potatoes into slices and parboil until tender. Slice each asparagus spear diagonally into 4 pieces. Blanch in boiling water for one minute and drain. Place the chopped shallot and garlic into a large pan with the olive oil and sauté until tender. Add the potato and asparagus slices and stir to heat through. Season and serve warm. Makes 2 servings.

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