Recipe courtesy of Robert Irvine

Anniversary Asparagus Potato Salad

  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

1 lime

2 tablespoons Champagne vinegar

2 garlic clove, lightly crushed with the side of a knife blade and quartered

1 shallot, quartered

1/4 cup sweet and sour sauce

1/4 cup sweet and sour sauce 

1 tablespoon honey

3/4 cup coconut milk

Kosher salt and freshly ground black pepper

4 pounds fingerling potatoes, boiled until tender and cooled

1 pound asparagus, cut on the diagonal into 1/2- inch slices, blanched for 2 to 3 minutes in salted water, and allowed to cool

1 medium to large red onion, diced

1/4 cup chopped fresh cilantro leaves (about 1-ounce by weight, approximately 4 to 6 sprigs), plus about 6 sprigs for garnish

Directions

  1. Microwave the lime in a small bowl to release essential oils, and set aside until it is just cool enough to handle. Through the feed tube opening of a running blender, add 1 at a time, champagne vinegar, garlic, shallot, sweet and sour sauce, honey, and the lime juice from the micro-waved lime. Leaving the blender running, add the coconut milk. Season with salt and pepper, to taste.
  2. Cut (or break for a more rustic look) the fingerlings in half, and add to a bowl with asparagus, red onion and cilantro. Add enough of the coconut milk dressing to coat and chill. Serve garnished with cilantro sprigs.

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