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6 medium new potatoes
2 lb asparagus, fresh
1 small red bell pepper, roasted & slivered (may use jarred roasted peppers)
2 Tbls Dijon mustard
2 Tbls lemon juice, fresh
½ C olive oil
4 Tbls chives, sliced
3 Tbls shallots, minced
Salt and pepper, to taste
Cook potatoes in salted water until tender. Let cool. Cook asparagus until crisp-tender. Drain and cool in ice water.
Cut potatoes into wedges. Cut asparagus into 1-1/2 inch pieces. Toss potatoes, asparagus, and roasted, slivered red bell peppers together.
Combine mustard and lemon juice in a small bowl. Gradually whisk in oil. Pour over vegetables to coat. Add chives and shallots; season with salt and pepper. Place in a container and store in the refrigerator.
Best served at room temperature.
Serves 4
Essential Recipes, published by the Culinary Business Academy
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