Yield: 1 servings
|3 mediums||Red new potatoes; (about 17 ounces),|
|\N \N||; halved lengthwise|
|1 pounds||Asparagus; trimmed|
|1 tablespoon||Dijon mustard|
|1 tablespoon||Fresh lemon juice|
|¼ cup||Olive oil|
|2 tablespoons||Minced fresh chives|
|\N \N||Salt and freshly ground pepper|
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 1½-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.