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Ingredientes
- 3 med red new potatoes (about 17 ounces), halved lengthwise
- 1 lb asparagus trimmed
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- 1/4 c. extra virgin olive oil
- 2 Tbsp. chopped fresh chives
- Â Â Salt and freshly grnd pepper
Direcciones
- Cook potatoes in large pot of boiling water till just tender, about 20 min. Drain and cold slightly. Cook asparagus in large pot of boiling
- salted water till just crisp-tender, about 8 min. Drain. Refresh under cool water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pcs. Toss vegetables together in large bowl.
- Combine mustard and lemon juice in small bowl. Gradually whisk in oil.
- Pour over vegetables. Add in chives and toss to coat. Season with salt and freshly grnd pepper. Serve salad hot or possibly at room temperature.
- 2 servings; can be doubled or possibly tripled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 975g | |
| Calories 990 | |
| Calories from Fat 492 | 50% |
| Total Fat 55.8g | 70% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 215mg | 9% |
| Potassium 3464mg | 99% |
| Total Carbs 113.72g | 30% |
| Dietary Fiber 16.9g | 56% |
| Sugars 11.66g | 8% |
| Protein 18.3g | 29% |
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