Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Robert Irvine

Anniversary Asparagus Potato Salad

2007, Robert Irvine, All rights reserved.

Show: Dinner: ImpossibleEpisode: Mall Madness

  • Cook Time

    15 min

  • Level

    Intermediate

  • Yield

    4 to 6 servings

Close

Times:

Prep
20 min
Inactive Prep
--
Cook
15 min
Total:
35 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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 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
  • I 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

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.

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.

Advertisement
Advertisement