Simply Delicious Personal Chef Service

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