Asparagus & Potato Salad
April 30, 2010 § Leave a comment
This isn’t the first you’ve heard from me about local asparagus, and it won’t be the last. Asparagus is here, and I am compelled to buy a bunch every time I go to grocery store. Tonight we grilled it – our standard preparation, always delicious. But I didn’t take a picture of that, so let me tell you about how I prepared it on Wednesday…We had leftover cooked potatoes from Monday’s Panacea dinner – delicious fingerlings from Full Circle Farm. Looking at those taters and my latest bunch of asparagus side by side in the fridge… well they just seemed meant for each other. I made a vinaigrette – red wine vinegar, salt, and extra virgin olive oil – and let the potatoes sit in that while I got busy with the asparagus. I blanched the asparagus, then ran it under cold water so that it would stay emerald and alluring. Oh asparagus, how you tempt me. I chopped it into 2 in. pieces (heartless, I know), and combined it with the potatoes, vinaigrette, and very thinly sliced leeks. Sprinkled with salt and pepper, et voila! And oo la la. It was delicious.
Here’s something I learned this week: If asparagus sits in lemon juice, it will discolor. Which is the opposite of what one would presume, because lemon juice makes most produce not discolor. Huh. Well, now we know.