CREAMY ASPARAGUS POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound asparagus (trimmed, peeled and cut into 1-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain. Add 1 pound quartered baby potatoes to the boiling water and cook until tender, 8 to 10 minutes, then drain. Whisk 1/2 cup creme fraiche, 1/4 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 salt and pepper and toss. Refrigerate.
STEAMED-ARTICHOKE AND ASPARAGUS SALAD
Embellished with edible flowers, this springtime salad will rise to a special occasion--in May, it's perfect for a Mother's Day brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
- Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover; steam 20 minutes. Add potatoes to pot. Continue to steam until potatoes and artichoke hearts are easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a plate; let stand until cool enough to handle.
- Meanwhile, prepare an ice-water bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute. Transfer to ice bath and let cool. Drain; pat dry.
- Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into 1/4-inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.
- Whisk together mustard and vinegar in a bowl. Gradually whisk in oil; season with salt and pepper. Lightly drizzle salads with some of dressing; garnish with flowers. (Remaining dressing can be served separately, with reserved leaves.)
ROASTED ASPARAGUS & POTATO SALAD
This is a modification of a recipe from a nifty cookbook my boss gave me for my birthday. (I guess everyone I know has figured out, when in doubt a good cookbook makes the perfect gift.) The original recipe was conceived by Jeffrey Murphy of GB Ratto & Co. My modifications make this dish a little lighter while preserving the terrific flavors of the original. Because this salad is vegan, it travels very well and would make a nice addition at a picnic or potluck.
Provided by justcallmetoni
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Trim the top off the garlic heads leaving the rest of the bulb intact.
- After a good cleaning, quarter the potatoes and place in a large bowl. Add the oregano, thyme, oil and stock. Now add the two garlic bulbs and toss together. Pour into a baking pan and roast for 30 minutes or until the garlic and potatoes are tender. Check about 20 minutes in and if the pan is very dry add another tablespoon or two of broth.
- Remove potatoes from the oven and pour off any remaining liquid into a bowl. Let the potatoes and garlic cool.
- Clean and trim the asparagus into 2-inch pieces. Steam or boil until they are cooked crisp tender (3 to 5 minutes). Plunge into cold water to stop the cooking and drain.
- Take the roasted garlic and gently squeeze the soft cloves into the bowl of oil drained from the roasting pan. Stir to create a nice dressing. If it seems too thick, add a little more broth. The exact thickness is up to you but I like mine thicker than a vinaigrette but thinner than a mayonnaise type dressing. For me that's about 2-4 tablespoons. Season with salt and pepper.
- Toss together the roasted potatoes, asparagus, red onion, scallions and garlic dressing.
- Serve at room temperature.
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD
Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.
Provided by LOSGARCIAS
Categories Red Potato Salad
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
- Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
- Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD
Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.
Provided by LOSGARCIAS
Categories Red Potato Salad
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
- Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
- Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD
Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.
Provided by LOSGARCIAS
Categories Red Potato Salad
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
- Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
- Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g
POTATO SALAD WITH ARTICHOKES AND ASPARAGUS
This creamy, zingy, salad is a great accompaniment for grilled sausages or burgers, and is from a Sunset Magazine. ***Note*** Make up to 4 hours ahead, keep well refrigerated until ready to serve. Stir in asparagus just before serving.
Provided by Chabear01
Categories Salad Dressings
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a 4-to6-quart pot of salted water to a boil over high heat. Add asparagus and cook until barely tender when pierced, 3 to 4 minutes. With a slotted spoon, transfer asparagus to a bowl of ice water to cool. Pour off ice water and set asparagus aside.
- Add potatoes to boiling water and cook until tender when pierced, 8 to 10 minutes. Drain in a colander; set aside.
- In a medium frying pan over medium heat, cook bacon until it is just beginning to brown, 3 to 4 minutes. Add shallots and rosemary and cook until shallots are translucent, about 4 minutes.
- In a blender, combine olive oil, vinegar, yogurt, mustard, and salt and pepper to taste. Whirl until blended and creamy.
- In a large bowl, gently toss the asparagus, potatoes, shallot mixture, artichoke hearts, and capers, with the dressing. Season with additional salt and pepper to taste. Garnish with rosemary sprigs (if using).
- Serve warm or at room temperature.
Nutrition Facts : Calories 301.4, Fat 15.3, SaturatedFat 2.9, Cholesterol 5.8, Sodium 386.1, Carbohydrate 36.5, Fiber 7, Sugar 2.9, Protein 7.7
NEW POTATO AND ASPARAGUS SALAD
Categories Salad Potato Side Vegetarian Quick & Easy Asparagus Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- 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.
NEW POTATO & ASPARAGUS SALAD
Melting cheese and warm potatoes mixed with chorizo and walnuts make this spring dish a delight
Provided by rileyrose
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pre-heat oven to 200C/Gas 6
- Parboil the potatoes for 15 minutes. Drain and cool for 5 minutes before putting in roasting pan.
- The dressing: mix together all the dressing ingredients, seasoning with salt and pepper if desired, and pour half over the potatoes, mixing well.
- Roast for about 20 minutes, until soft on the inside and crisp on the outside. Sprinkle the walnuts on and bake for a further 5 minutes.
- boil the asparagus for 5 to 7 minutes until tender.
- place spinach leaves on bottom of salad bowl. place potatoes and onion and chorizo next. then cheese. then asparagus and walnuts. pour over remaining dressing. serve with fresh bread or a baguette.
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD
Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.
Provided by LOSGARCIAS
Categories Red Potato Salad
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
- Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
- Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g
VEGGIE NICOISE SALAD
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges
ASPARAGUS & ARTICHOKE SALAD
Make and share this Asparagus & Artichoke Salad recipe from Food.com.
Provided by Rick Young
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the asparagus into short lengths.
- Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water.
- Once the asparagus and beans are chilled, put into a colender and drain.
- Melt butter in small pan and add the garlic and paprika, and cook for one minute.
- Add the mushrooms, cook for another three to four minutes, and remove from the heat.
- Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
- Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
- Pour the oil mixture over the vegetables and toss well.
- Transfer to a serving bowl and serve.
Nutrition Facts : Calories 161.5, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 62.3, Carbohydrate 10.1, Fiber 4.2, Sugar 2.9, Protein 4.9
ASPARAGUS NICOISE SALAD
I've used my Nicoise as an appetizer or a main-dish salad, and it's a winner every time I put it on the table. Here's to a colorful, make-ahead salad! -Jan Meyer, St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water. , To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.
Nutrition Facts : Calories 233 calories, Fat 8g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 583mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ARTICHOKE-ASPARAGUS SALAD
A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 6
Number Of Ingredients 11
Steps:
- Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
- In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
- Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.
Nutrition Facts : Calories 215, Carbohydrate 9 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg
VEGAN RED POTATO AND ASPARAGUS SALAD
This is always a hit and any family gathering. My mom is slowly but surely turning us all into vegan food lovers!
Provided by HappyCookingMommy
Categories Low Protein
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Dressing:.
- In small bowl, combine mustard and lemon juice.
- Whisk in oil gradually until smooth. Season with salt and cayenne pepper.
- Set aside.
- Salad:.
- Clean potatoes and asparagus very well.
- Cook potatoes in large pot of boiling salted water until just tender, about 20-30 minutes.
- Strain and rinse with cool water.
- Set aside to cool.
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 5 minutes.
- Strain and rinse with cool water to stop the cooking process.
- Once cool cut potatoes in half and asparagus into bite sized pieces.
- Toss all together in large bowl, add chives.
- Pour dressing over the mixture and toss.
- Serve at room temperature.
Nutrition Facts : Calories 368.3, Fat 18.8, SaturatedFat 2.6, Sodium 117.9, Carbohydrate 46.4, Fiber 7, Sugar 5.1, Protein 7.9
STEAK, ASPARAGUS, AND RED POTATO SALAD
This salad is great, in that it only takes about 30 minutes to throw together using leftover grilled steak. I have adapted it from a chicken salad recipe from cooking light.
Provided by breezermom
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.
- Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.
- Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.
- Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts : Calories 138.5, Fat 3.8, SaturatedFat 0.6, Sodium 932, Carbohydrate 23.9, Fiber 4, Sugar 2.1, Protein 4.1
WARM ARTICHOKE & ASPARAGUS SUMMER SALAD
This dish is all about vegetables at the peak of their season
Provided by Gordon Ramsay
Categories Lunch, Main course
Time 1h30m
Number Of Ingredients 14
Steps:
- When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
- Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
- Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
- To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
- Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
- Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
- Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.
Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.22 milligram of sodium
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POTATO SALAD WITH ARTICHOKES AND ASPARAGUS RECIPE
From sunset.com
4/5 (2)Estimated Reading Time 1 minServings 6Calories 323 per serving
- Bring a 4- to 6-quart pot of salted water to a boil over high heat. Add asparagus and cook until barely tender when pierced, 3 to 4 minutes. With a slotted spoon, transfer asparagus to a bowl of ice water to cool. Pour off ice water and set asparagus aside. Add potatoes to boiling water and cook until tender when pierced, 8 to 10 minutes. Drain in a colander; set aside.
- In a medium frying pan over medium heat, cook bacon until it is just beginning to brown, 3 to 4 minutes. Add shallots and rosemary and cook until shallots are translucent, about 4 minutes.
- In a blender, combine olive oil, vinegar, yogurt, mustard, and salt and pepper to taste. Whirl until blended and creamy.
- In a large bowl, gently toss the asparagus, potatoes, shallot mixture, artichoke hearts, and capers with the dressing. Season with additional salt and pepper to taste. Garnish with rosemary sprigs (if using). Serve warm or at room temperature.
POTATO SALAD WITH ARTICHOKES AND ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Author IdgieServings 6Calories 323 per serving
- Bring a 4- to 6-quart pot of salted water to a boil over high heat. Add asparagus and cook until barely tender when pierced, 3 to 4 minutes. With a slotted spoon, transfer asparagus to a bowl of ice water to cool. Pour off ice water and set asparagus aside. Add potatoes to boiling water and cook until tender when pierced, 8 to 10 minutes. Drain in a colander; set aside.
- In a medium frying pan over medium heat, cook bacon until it is just beginning to brown, 3 to 4 minutes. Add shallots and rosemary and cook until shallots are translucent, about 4 minutes.
- In a blender, combine olive oil, vinegar, yogurt, mustard, and salt and pepper to taste. Whirl until blended and creamy.
- In a large bowl, gently toss the asparagus, potatoes, shallot mixture, artichoke hearts, and capers with the dressing. Season with additional salt and pepper to taste. Garnish with rosemary sprigs (if using). Serve warm or at room temperature.
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