| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1990 |
1 |
servings |
INGREDIENTS
| 3 |
md |
Red new potatoes; (about 17 ounces), |
|
|
; halved lengthwise |
| 1 |
lb |
Asparagus; trimmed |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Minced fresh chives |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
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.
2 servings; can be doubled or tripled.
Bon Appetit April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t confuse God’s patience with his final response”