For some reason, tarragon is an excellent complement to many spring dishes. Of course, I love it in egg salad, but it is also perfect with those tender spring vegetables like asparagus and peas. For this dish, I paired it with asparagus and new potatoes that I oven roasted. With a bit of crunch from the onions, the combination was wonderfully fresh and delicious.
We ate this dish at room temperature as a main course, but it would also make an excellent side dish and it could be served warm or chilled. Because it is so portable, it makes a great picnic or pool side dish. That seems to be what I am craving more and more on these (finally!) warm spring evenings.
I have to admit that Oscar and Chloe had a bit of Jack Sprat and his wife going on: Oscar picked out the asparagus and ate the potatoes; Chloe picked out the potatoes and ate the asparagus. But they both enjoyed the tarragon flavor, and Gabe, Olivia, and I loved the entire combination.
The proportions in this salad are not set in stone, so you needn't follow measurements exactly. You really can't go wrong.
Serves 5
10 minutes preparation time
25 minutes cooking time
1 1/2 pounds asparagus, trimmed
1/4 cup plus 2 tablespoons olive oil, divided
salt and pepper to taste
approximately 25 small new potatoes, scrubbed
2 tablespoons minced fresh tarragon
1/2 vidalia or other sweet onion, sliced thinly
1/4 cup white vinegar
Preheat the oven to 425 degrees. Snap the ends off the asparagus and reserve them for another purpose. Toss the asparagus with 1 tablespoon of olive oil, a few grinds of pepper, and a sprinkle of salt. Roast the asparagus until they are tender, 10 to 15 minutes. In a separate pan (or in the same pan if you have time and want to save dirtying another pan), toss the potatoes with 1 tablespoon of olive oil, salt and pepper. Roast them, too, until they are tender, about 20 to 25 minutes.
While the vegetables are cooking, slice the onion and mince the tarragon. When the potatoes are done, let them cool enough to handle. Cut them in half or in smaller pieces if they are large and toss them in a large bowl with the remaining 1/4 cup of olive oil and the white vinegar. Add the asparagus and tarragon. Taste, and adjust seasonings as necessary.
Comments