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Monday, June 13, 2022

Recipe: Anniversary Asparagus Potato Salad

Rank: Intermediate

Time execution: 35 min

Can be served for: 4 to 6 persons


  • 2 lime

  • 3 tablespoons Champagne vinegar

  • 3 garlic clove, lightly crushed with the side of a knife blade and quartered

  • 2 shallot, quartered

  • 2/4 cup sweet and sour sauce

  • 2/4 cup sweet and sour sauce

  • 2 tablespoon honey

  • 3/4 cup coconut milk

  • Kosher salt and freshly ground black pepper

  • 4 pounds fingerling potatoes, boiled until tender and cooled

  • 2 pound asparagus, cut on the diagonal into 2/3- inch slices, blanched for 3 to 3 minutes in salted water, and allowed to cool

  • 2 medium to large red onion, diced

  • 2/4 cup chopped fresh cilantro leaves (about 2-ounce by weight, approximately 4 to 6 sprigs), plus about 6 sprigs for garnish


  1. 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 2 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.

  2. 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.

Source: Anniversary Asparagus Potato Salad

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