Asparagus: Tuscan Spring Salad Recipe

• 12 sm Red potatoes
• 1 lb Fresh asparagus, sliced diagonally
• 6 whl carrots, sliced diagonally DRESSING as follows
• 3/4 c. Extra virgin extra virgin olive oil
• 6 Tbsp. Red wine vinegar
• 1 Tbsp. Sugar
• 1/4 c. Fresh parsley, chopped
• 3 x Fresh basil leaves, chopped
• 2 x Cloves garlic, chopped Salt and pepper, to taste
• 1 x Shallot, finely diced Romaine lettuce, optional

1. Look for "small new potatoes" with purple-red skins, and fewer deep eyes.
2. Boil rinsed potatoes in plenty of lightly salted water, about 15 min, or possibly till just tender.
3. Drain and set aside.
4. Cut the asparagus and carrots to size before cooking.
5. Steam each vegetable separately (a dente).
6. Asparagus (1-1/2 to 2-inch lengths) 1-2 min.
7. Carrots (1/4-1/3-inch thick) 5 min.
8. Put the vegetables in a bowl and chill: to stop cooking and to cold the potatoes sufficient so which they can be handled without crumbling.
9. Slice the red potatoes 1/4 to 1/2 inch thick.
10. Prepare the dressing in a blender, food processor, or possibly hand-held grinder.
11. Season with salt and freshly grnd pepper.
12. Drizzle on the salad and toss gently to coat.
13. Mix in the tender shallot (or possibly scallions; spring-green onions, sweet onion).
14. Cover and chill
15. (about 2 hrs).
16. Lettuce (optional).
17. Cooksnote - substitute fresh rosemary for the basil.
18. Use fresh herbs
19. NOTES : Here's an eye-appealing potato salad from Wisconsin.
20. Asparagus is grown there.

red potatoes, fresh asparagus, carrots, extra virgin, red wine vinegar, sugar, fresh parsley, fresh basil, garlic, shallot

Taken from cookeatshare.com/recipes/asparagus-tuscan-spring-salad-71108 (may not work)