Warm Potato And Asparagus Salad

• 1 lb (500 g) Yukon Gold potatoes, peeled
• 12 stalks fresh asparagus
• Pinch turmeric
• 2 tbsp (25 mL) vegetable oil
• 1 medium onion, thinly sliced
• 1/2 tsp (2 mL) mustard seeds
• 1/2 tsp (2 mL) cumin seeds
• 1 tbsp (15 mL) Segar's Spice Mixture (recipe follows)
• 3 tbsp (45 mL) coriander leaves
• 3 tbsp (45 mL) freshly squeezed lemon juice
• Salt and freshly ground pepper
• Segar's Spice Mixture
• 3 tbsp (45 mL) coriander seeds
• 3 tbsp (45 mL) cumin seeds
• 1 tsp (5 mL) whole cloves
• 1 tsp (5 mL) fennel seeds
• 1 tbsp (15 mL) chili flakes
• 1/4 tsp (1 mL) turmeric
• Makes 3/4 cup (75 mL)

1. 1. Cut potatoes into 1-inch (2.5-cm) cubes. Cut tough ends from asparagus and cut stalks into 3-inch (8-cm) pieces.
2. 2. Add potatoes to a pot of cold salted water with turmeric. Bring to boil and reduce heat to medium-high. Cook 10 minutes or until just barely tender. Strain and spread out to cool.
3. 3. Add asparagus to a pot of boiling salted water and blanch for 1 minute or until just undercooked and then drain and rinse with water until cold.
4. 4. Heat the vegetable oil in a large skillet over medium-high heat.
5. 5. Add the onion and saute over medium heat for 2 to 3 minutes or until transparent.
6. 6. Add the mustard and cumin seeds and the Spice Mixture. Cook until fragrant, and then fold in the potatoes and the asparagus. Toss to evenly coat the vegetables. Cook 2 minutes to heat through, then stir in coriander leaves and lemon juice. Season well with salt and pepper.
7. 7. Divide between four plates and serve alongside chicken and roasted onion sauce.

turmeric, vegetable oil, onion, mustard seeds, cumin seeds, segars spice, coriander leaves, freshly squeezed lemon juice, salt, segars spice, coriander seeds, cumin seeds, cloves, fennel seeds, chili flakes, ubc

Taken from www.epicurious.com/recipes/member/views/warm-potato-and-asparagus-salad-52797721 (may not work)