Roasted Asparagus Potato Salad

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 10 -12 slender asparagus spears, tough ends trimmed away
• 1 tablespoon olive oil
• salt
• fresh ground black pepper
• 2 lbs small potatoes (about 15 to 20 - like yellow finn, red skins, the red-skinned san luis valley or desiree potatoes, o)
• water
• 1/2 medium red onion, cut into thin slivers
• 1/4 cup wine vinegar, plus more as needed
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh basil, chopped
• 1 tablespoon chives, snipped into little pieces

Recipe

• 1 preheat oven to 450 degrees.
• 2 trim, wash, and dry the asparagus.
• 3 spread them on a piece of heavy-duty foil, or a shallow baking pan.
• 4 drizzle with the one tablespoon oil.
• 5 season with salt and pepper.
• 6 roll around to coat.
• 7 roast about 10 minutes, or until barely tender when pierced with a knife. they should be quite firm.
• 8 remove from oven and cool; then cut into 1-1/2-inch lengths.
• 9 simmer the potatoes in water to cover in a 6-quart pot for 15 minutes, or until tender with a little firmness at the center.
• 10 peel and cut into 1/2-inch pieces.
• 11 turn into a large bowl.
• 12 gently fold in the onion, 1/4 cup vinegar, salt, pepper, and 3 tablespoons oil.
• 13 let stand 30 minutes.
• 14 just before serving, gently fold in the asparagus.
• 15 taste for tartness (potatoes mute vinegar very quickly), and salt and pepper. add more vinegar and seasonings if necessary.
• 16 fold in the herbs.
• 17 serve at room temperature.