Click to Print This Page (top banner and side navigation will not print)
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, drain and let them cool enough to handle. Cut them in halves or smaller pieces if they are large. While the potatoes are still warm, 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.