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Recipe courtesy of Robert Irvine

Show: Dinner: Impossible

Episode: Mall Madness

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Total:: 35 min
Prep:: 20 min
Cook:: 15 min

Yield:: 4 to 6 servings

Level:: Intermediate

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

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.

My Private Notes

Name: Anniversary Asparagus Potato Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
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