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NEW POTATO-ASPARAGUS VINAIGRETTE 9 small new potatoes (about 1 lb.), unpeeled and cut into quarters 2 Tbsp. olive oil 2 tsp. Dijon mustard 1/2 tsp. dried whole dill weed 1/4 tsp. pepper 1/2 lb. fresh asparagus 1/4 c. white wine vinegar 1 Tbsp. finely chopped green onions 1/4 tsp. salt Place potatoes in medium saucepan; add water to cover. Boil 15 minutes or until slightly tender. Drain and set aside. Snap off ends of asparagus; remove scales with knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces and cook, covered in a small amount of boiling water 6 to 8 minutes or until crisp-tender. Drain. Combine asparagus and potatoes in a small bowl; toss lightly. Combine vinegar, oil, onions, mustard, dill weed, salt and pepper in container of electric blender. Cover and process until smooth. Pour vinegar mixture over potato and asparagus mixture, and toss gently to coat. Cover and refrigerate at least 2 hours before serving. Yield: 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |