Asparagus Salad with New Potatoes, Crème Fraîche and Salmon Roe
Asparagus is versatile. In either its raw or cooked forms it pairs well with earthy and salty flavors. This asparagus salad features all these combinations
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Ingredients
- 2 tablespoons crème fraîche
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon lemon zest
- kosher salt (as needed for boiling and seasoning)
- 2 teaspoons minced chives
- 12 ounces very small new or “pee wee” potatoes
- 16 thick asparagus spears
- 1 teaspoon fresh lemon juice
- freshly cracked black pepper (as needed for seasoning)
- 2 ounces salmon roe (or other sustainable caviar)
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