Asparagus Potato Salad
For the vinaigrette:
¼ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
2 tablespoons minced shallot
3 tablespoons fresh basil, finely chopped
3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh dill, finely chopped
½ teaspoon sea salt
½ teaspoon cracked black pepper
For the salad:
1 (1.5 pound) bag multicolored baby potatoes, rinsed and halved
1 tablespoon olive oil
½ bundle Farm Direct Supply green asparagus, ends trimmed, cut into 1 inch pieces
½ bundle Farm Direct Supply white asparagus, ends trimmed, cut into 1 inch pieces
¼ teaspoon sea salt
To make the potatoes, place halved potatoes in a large pot filled with salted water. Bring to a boil and cook for about 12-15 minutes or until fork-tender. (Will depend on thickness of potatoes). Drain and set aside to cool.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet. Add green and white asparagus to the skillet; season with sea salt. Sauté asparagus until just tender about 6-7 minutes. Remove from heat and set aside to cool.
To make the vinaigrette whisk together olive oil, lemon juice, Dijon mustard, minced garlic, minced shallot, chopped basil, chopped parsley, chopped dill, sea salt and cracked black pepper in a small bowl. Whisk together until emulsified; set aside.
Place cooled potatoes and asparagus in a large bowl. Drizzle vinaigrette over top; toss to fully coat. Cover and refrigerate until chilled to allow the flavors to marry or serve at room temperature if desired.