Russet potatoes. Fresh asparagus. Olive oil. Tarragon.
Dijon. What’s not to love? Plus it’s pretty on a plate. Honestly, good enough
for company! If you don’t happen to have
marjoram, try some dried coriander. Either one will give the dressing the
desired lemony punch you are looking for. Inspired by www.vegan4one.com
Here’s what
you need:
2 large
russet potatoes, peeled and sliced lengthwise
1 pound
asparagus, trimmed
3-4 T lemon
juice
½ C olive oil
1 t tarragon
1 t Dijon
mustard
1 t marjoram
Here’s what
you do:
Peel and
slice the potatoes. Drop them in boiling water and simmer for about 3-4
minutes. Remove them from the water and toss them in some olive oil, salt and
pepper. Roast them in a 425 degree oven to your liking. I turned my over a few
times, and gave them a quick blast under the broiler at the end. Plan on about
15 minutes.
Cut the
asparagus in half, toss in olive oil, salt and pepper. Roast in the same oven,
but for much less time.
Make the
dressing by whisking together the lemon juice, olive oil, tarragon and
marjoram.
Stack it all
together and drizzle with the dressing.
And if you're not sick of asparagus yet this year (and who ever gets sick of asparagus?) you might also like these recipes:
This is beautiful Tracy! elegant with wonderful ingredients :)
ReplyDeleteMary x
Very pretty! I love potatoes and asparagus...yum!
ReplyDeleteOoohhh -- these look so elegant and lovely!
ReplyDelete