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.

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