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Ontario Asparagus and Potato Salad
| 3 cups | cut (1-inch/2.5 cm pieces) |
| Ontario asparagus | |
| 3 lb | new potatoes (unpeeled), scrubbed |
| 1/3 cup | extra-virgin olive oil |
| 1/4 cup | fresh lemon juice |
| 1 tsp | finely grated lemon zest |
| 2 cloves | garlic, minced |
| 2 tbsp | coarse-grained Dijon mustard |
| 1 tsp | salt |
| 1/2 tsp | freshly ground pepper |
| 2 | roasted red peppers, cut in 1/4-inch (5 mm) dice |
| 1 bunch | green onions (white and pale green parts only), cut in 1/4-inch thick slices |
| 1/4 cup | fresh dill, finely chopped |
Steam asparagus until tender-crisp, 3 to 5 minutes. Refresh under cold running water. Set aside. Cut potatoes into 1-inch (2.5 cm) cubes; steam until just tender, 8 to 10 minutes. Drain well and place in large bowl. Whisk together oil, lemon juice, zest, garlic, mustard, salt and pepper; add about two-thirds to hot potatoes and toss gently to coat well. Let cool to room temperature. Add red peppers, green onions and dill along with remaining dressing; toss gently to mix well. Garnish with chives. Serve at room temperature.
Prep time: 30 minutes, Cooking Time: 15 minutes
Yield: 12 servings