Red Potato Asparagus And Artichoke Salad Recipes

RED POTATO AND ASPARAGUS SALAD

Steps:

• In a small bowl, whisk together Dijon and lemon juice.
• Drizzle in oil while whisking constantly and then season with salt and cayenne; set dressing aside.
• Bring a large pot of salted water to a boil.
• Add asparagus and simmer until just tender, 2 to 3 minutes.
• Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl.
• Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus.
• Add dressing and chives, and toss to combine.
• Transfer to a platter and serve at room temperature.

CREAMY ASPARAGUS POTATO SALAD

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.

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.

ASPARAGUS, RED PEPPER, & POTATO SALAD

Steps:

• Scrub the potatoes and cook in boiling salted water to cover til tender. Without peeling, cut the potatoes into 3/4-inch cubes and put them into a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water til tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 1/2-inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in the bowl. Add the red onion.
• Mix up some dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing. Add a couple of dashes of Tabasco to boost the flavor to your liking.
• Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in the asparagus.

ASPARAGUS-AND-POTATO GRATIN

Steps:

• Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
• Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
• Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
• Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.

ASPARAGUS & ARTICHOKE SALAD

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.

ROASTED POTATOES AND ARTICHOKES

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.