Anniversary Asparagus Potato Salad

• 1 lime
• 2 tablespoons champagne vinegar
• 2 garlic clove, lightly crushed with the side of a knife blade and quartered
• 1 shallot, quartered
• 1/4 cup sweet and sour sauce
• 1 tablespoon honey
• 3/4 cup coconut milk
• Kosher salt and freshly ground black pepper
• 4 pounds fingerling potatoes, boiled until tender and cooled
• 1 pound asparagus, cut on the diagonal into 1/2- inch slices, blanched for 2 to 3 minutes in
• salted water, and allowed to cool
• I medium to large red onion, diced
• 1/4 cup chopped fresh cilantro leaves (about 1-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.
2. Through the feed tube opening of a running blender, add 1 at a time, champagne vinegar, garlic, shallot, sweet and sour sauce, honey, and the lime juice from the micro-waved lime.
3. Leaving the blender running, add the coconut milk.
4. Season with salt and pepper, to taste.
5. Cut (or break for a more rustic look) the fingerlings in half, and add to a bowl with asparagus, red onion and cilantro.
6. Add enough of the coconut milk dressing to coat and chill.
7. Serve garnished with cilantro sprigs.

lime, champagne vinegar, garlic, shallot, sweet, honey, coconut milk, kosher salt, fingerling potatoes, minutes, water, i, fresh cilantro

Taken from www.foodnetwork.com/recipes/robert-irvine/anniversary-asparagus-potato-salad-recipe.html (may not work)