Warm Potato And Asparagus Salad Recipes

WARM POTATO ASPARAGUS SALAD

Steps:

• Place the potatoes into a saucepan and cover with water. Bring it to a boil over high heat for 10 minutes, until only just fork tender.
• Drop the asparagus into the boiling water and let it cook for 2-3 minutes. Drain well and heat over low heat for about 15 seconds just to steam off any moisture.
• Add the onions and parsley to the saucepan and set aside.
• To make the dressing, place the oil vinegar, mustard, honey, garlic, salt and pepper in a small jar with a lid. Give it a good shake until cloudy and well mixed.
• Add the dressing to the saucepan and stir to combine everything well. Tip it onto a serving platter and serve.

ROASTED ASPARAGUS & POTATO SALAD

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.

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

WARM POTATO AND ASPARAGUS SALAD

Steps:

• 1. Cut potatoes into 1-inch (2.5-cm) cubes. Cut tough ends from asparagus and cut stalks into 3-inch (8-cm) pieces. 2. Add potatoes to a pot of cold salted water with turmeric. Bring to boil and reduce heat to medium-high. Cook 10 minutes or until just barely tender. Strain and spread out to cool. 3. Add asparagus to a pot of boiling salted water and blanch for 1 minute or until just undercooked and then drain and rinse with water until cold. 4. Heat the vegetable oil in a large skillet over medium-high heat. 5. Add the onion and sauté over medium heat for 2 to 3 minutes or until transparent. 6. Add the mustard and cumin seeds and the Spice Mixture. Cook until fragrant, and then fold in the potatoes and the asparagus. Toss to evenly coat the vegetables. Cook 2 minutes to heat through, then stir in coriander leaves and lemon juice. Season well with salt and pepper. 7. Divide between four plates and serve alongside chicken and roasted onion sauce.

NEW POTATO AND ASPARAGUS SALAD

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.

WARM ROAST ASPARAGUS SALAD

Steps:

• Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
• In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
• Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.