Roasted Asparagus & New Potato Salad
This is my idea of comfort food in the springtime. It’s comforting because of the roasted potatoes yet it’s still light and “spring-y” because of the fresh aspa
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Mixing bowl
- Food processor
- Immersion blender
- Whisk
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 2 Tablespoons oil of choice (we used grapeseed)
- 4-6 new potatoes, scrubbed and cut into 1/2 inch chunks
- 1 bunch asparagus, tough ends broken off and cut into 1 inch pieces
- 4 cups fresh arugula
- 1/4 cup walnuts, chopped
- 1/4 cup fresh dill, minced
- Salt
- pepper
- 1/4 teaspoon crushed red pepper flakes
- A few extra capers to toss on the salad at the end
- Juice from 1 large lemon
- 2 Tablespoons minced garlic
- 1 Tablespoon Dijon-style mustard
- 2 Tablespoons capers
- 1/2 teaspoon honey
- 3 1/2 Tablespoons extra virgin olive oil
- 1/8 teaspoon crushed red pepper flakes
- pinch of fine sea salt
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