Name: Smashed Potatoes and Sautéed Asparagus with Meyer Lemon Vinaigrette
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: New potatoes; Kosher salt and coarse cracked black pepper; Olive oil; Unsalted butter; 2 to 3 Meyer lemons, zested and juiced; 1 tablespoon honey; 1 tablespoon brunoised shallots; 2 teaspoons chives, sliced or thyme leaves; 1 tablespoon parsley, chopped; 1/2 cup extra-virgin olive oil; Kosher salt and coarse cracked black pepper; 2 to 3 bunches green asparagus, trimmed; Coarse cracked black pepper; Lemon salt; Olive oil; 2 tablespoons unsalted butter, cubed; 1 cup vegetable stock

Directions

Special equipment:

a cake tester or toothpick

For the smashed potatoes: Par cook the potatoes by boiling them in salted water for about 10 minutes. Drain the potatoes. Drizzle olive oil on a large plate. Place the potatoes on the plate and smash the potatoes. Top with olive oil and season with salt and pepper. Coat a large nonstick skillet with olive oil, add the potatoes and cook until crispy on the first side. Flip the potatoes, add the butter and cook until crispy. Remove to a plate.
For the Meyer lemon vinaigrette: Whisk the Meyer lemon juice and zest, honey, brunoised shallots, chives or thyme and parsley in a small mixing bowl. Slowly whisk in the EVOO. Season to taste with salt and cracked pepper.
For the sautéed asparagus: Heat a large sauté pan over medium high heat. Season the asparagus spears liberally on a sheet tray or baking pan with coarse cracked black pepper and lemon salt. Pour 1 tablespoon of olive oil into the hot pan and let it start to smoke. Add the asparagus spears in an even layer and any remaining seasoning from the tray. Cook for 90 seconds or until the asparagus is brightening as well as beginning to char. Flip all of the spears over, add the butter and shake the pan so the butter can touch the bottom of the pan. Let the butter brown and the asparagus spears char for another 90 seconds. Deglaze with the vegetable stock, turn off the heat and place a lid or folded piece of aluminum foil on top of the asparagus to steam for 2 to 5 minutes. Check the asparagus for doneness with a cake tester or toothpick. If the cake tester is still hard to poke through, let the asparagus simmer on low heat for another 2 minutes. If the cake tester pokes through the asparagus fairly easily, remove from heat and reserve for plating.
Serve the smashed potatoes and sautéed asparagus with the Meyer lemon vinaigrette.