A Spring Recipe on a Winter’s day

Sorry about the prolonged absence. Sometimes life gets away from me. It is spring again, and you know what that means … asparagus!  Yes, this is another asparagus and lemon recipe, but it’s completely different from last year’s concoctions. This is actually a spring vegetable salad, inspired by a Green’s recipe and brought to fruition by half-forgotten 1am musings and a subsequent conversation with my dad. It is a spring potato salad, which quickly became ironic because the day I made it there was yet another snow storm out here. Before I get into the recipe, I want to make one thing very clear: mayonnaise is gross. Sticking it into a potato salad is just icky and if that is the kind of thing you enjoy or are looking for, then stop reading now because this is completely different.

Spring veggie salad
6 stalks of asparagus, chopped into 1 inch pieces
2 medium yellow potatoes
1-2 handfuls of green beans, chopped into 1 inch pieces
2 oz fontina cheese, grated

Lemon Vinaigrette
Zest from 1 lemon
1 tablespoon lemon juice
1/2 tablespoon white wine vinegar
1-2 tablespoons olive oil
Salt and pepper

Chop the asparagus, toss with olive oil, and roast in the oven at 400 degrees until tender.  Boil the potatoes until they are soft, and chop them into chunks. Wait until they have cooled a little bit, but they should still be warm. Take the green beans and parboil them, just for a few minutes. You can cook them all the way if you prefer, but I like green beans a bit more on the crunchy side.

While the vegetables are cooking, make the lemon vinaigrette. Put all the ingredients, except the oil into a small bowl and whisk together. Once those have been combined, add the olive oil, whisk, and set aside. Once all the vegetables have been cooked, stick them all in a bowl and toss with the vinaigrette. Stick in the fridge to cool. Right before serving, grate the fontina cheese and add it to the salad.

spring potato salad

This salad is so yummy! The lemon is an important touch, add cooling the salad really allows the flavors to blend and seep in. I had the salad with garlic bread, and a glass of red wine because that’s what I had open, but you should really have it with white wine. When in doubt, pair lemon/asparagus dishes with white wine. Also, this salad keeps really well. If anything, the potatoes taste even better the next day, so don’t be afraid to make a big recipe and save the leftover for lunches. Song of the week, not precisely a song per se, but the joys of #mcconnelling.  This and this are two of my favs, but there are countless others, and they are all funny. Somehow, it never stops being funny.

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