Saturday, September 12, 2020

Try this...


Creamy Asparagus Potato Salad




1)    1 pound asparagus (trimmed, peeled and cut into 1-inch pieces)

2)    1 pound quartered baby potatoes

3)    ½ cup crème fraiche

4)    ¼ cup chopped chervil

5)    ¼ cup chopped chives

6)    2 tablespoons olive oil

7)    2 tablespoons white wine vinegar

8)    2 tablespoons chopped dill

9)    Sea salt to taste

10) Freshly ground pepper to taste




1)    Cook the asparagus in salted boiling water until crisp tender, 3 to 4 minutes. Remove with slotted spoon and transfer to ice water to cool; drain.


2)    Add quartered baby potatoes to the boiling water and cook until tender, approximately 10 minutes, then drain.



3)    Whisk ½ cup crème fraiche, ¼ cup each chopped chervil, and chives, and 2 tablespoons each olive oil, white wine vinegar and chopped dill in a large bowl. Add the asparagus and potatoes; season with sea salt and freshly ground pepper and toss. Refrigerate for 1 to 2 hours before serving.






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