Wednesday, June 20, 2012

Asparagus and Potato Salad Recipe

Find Recipes invites you to try Asparagus and Potato Salad Recipe

450g/1lb small waxy potatoes
125ml/4fl oz extra virgin olive oil
2 shallots, finely chopped)
4 tablespoons white wine vinegar
900g/2lb fresh asparagus tips or young asparagus, trimmed
225g/8oz young spinach leaves, rinsed and drained
salt and freshly ground blackpepper

Preheat the oven to 220°C/425°F/Gas mark 7. Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 20-30 minutes until just soft to the centre, then cool. Meanwhile, in a small bowl, whisk together some salt, pepper, the shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes. Cook the asparagus in lightly salted boiling water for 3-4 minutes. Drain carefully, and put into a bowl of ice-cold water to retain the colour and stop the spears cooking further. Drain again, then add to the potatoes with the spinach. Toss together carefully, and serve.

More from the Find Recipes :
Baked Crabmeat and Avocado Recipe
Gazpacho Recipe
Layered Bean Dip Recipe
Onion Tart Recipe
Feta Cheese and Capers Recipe

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