All hail grill season! Who doesn't love cooking outdoors?
Actually hubby does much of the grilling, going even so far to say that he "likes to grill so I don't have to work so hard". Never even mind that for him to stand in front of the fire and keep the dinner from burning required likely hours of prep. (My prep, to be exact) Trimming, portioning, marinating (and of course making said marinade), making the salads and side dishes and all the clean-up that goes on in between. Just so he can do all the work. Whew! Exhausting, no?
This is an easy to make salad that is perfect for grill season. Wonderful new potatoes and spring asparagus in lemony union. I made it extra "grilly" (I declare this a word) by grilling the asparagus. By which I of course mean washing, trimming, oiling and seasoning and then handing off to the hubby at the fire. Hard worker, that man.
New Potato and Asparagus Salad
Bon Appétit | April 1990
for Souper Sundays with Deb of Kahakai Kitchen
yield: 2 servings; can be doubled or tripled
* 3 medium red new potatoes (about 17 ounces), halved lengthwise
* 1 pound asparagus, trimmed
* 1 tablespoon Dijon mustard
* 1 tablespoon fresh lemon juice
* 1/4 cup olive oil
* 2 tablespoons minced fresh chives
* Salt and freshly ground pepper
Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.
*My changes - I used some adorable mini yellow fleshed potatoes, cut in half. I grilled the asparagus and I serve the salad on a bed of baby greens that I had drizzled a little fresh lemon juice on. Delish!