Creamy Potato Salad with Asparagus topcook.tomathouse.com
Preparation:Blanch 1 pound asparagus (trimmed, peeled, and cut into 1-inch pieces) in salted boiling water for 2 to 3 minutes, until crisp-tender. Transfer with a slotted spoon to ice water to cool; drain. Add 1 pound small potatoes, quartered, to the boiling water and cook until tender, 8 to 10 minutes, then drain. In a large bowl, combine 1/2 cup crème fraîche, 1/4 cup each finely chopped chervil and chives, and 2 tablespoons each olive oil, white wine vinegar, and finely chopped dill. Add the asparagus and potatoes, season with salt and pepper, and toss to combine. Refrigerate. Ingredients:
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