The potato and white asparagus salad is a delightful and simple spring side dish: with a delicate taste, it is a fresh, tasty, and light dish. To prepare it, I used steamed pre-cooked potatoes. You know the ones you find in the refrigerator section at the supermarket, vacuum-packed? Sometimes I buy them and keep them in the fridge for emergencies. You open the package, drain them, and transfer them into a baking dish. Season as desired. Then convection oven for half an hour, and they are ready. They are convenient. And since I also had this bunch of white asparagus, I used them without any emergency this time. I felt like making them. I also steamed the asparagus, added a few small capers, oil, salt, and the Tears of Onion from Gusto Toscano. I won’t add anything else except that you absolutely must try this potato and white asparagus salad.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Microwave, Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lbs potatoes (steamed pre-cooked)
- 0.9 lbs white asparagus
- 3 tbsps extra virgin olive oil
- to taste salted capers
- to taste salt
- 2 tbsps Tears of Onion Gusto Toscano
Tools
- 1 Baking Dish oven
- 1 Cutting Board
- 1 Knife kitchen
- 1 Peeler
- 1 Asparagus Pot
- 1 Microwave Oven
- 1 Steamer for microwave
- 1 Bowl
Steps
Open the package of steamed potatoes, drain them, and transfer them into a baking dish. Season with two tablespoons of oil and adjust the salt. Bake in a preheated convection oven at 392 °F for 30 minutes. Meanwhile, prepare the asparagus: first, remove the rubber bands from the asparagus and wash them under running water to remove any dirt residues. Then, dry them with paper towels. With a knife, remove the end part of the stalk, the lighter and harder part. Use a peeler to peel the stalk to make it smooth. You don’t need to do it over the entire surface: just keep about two or three inches from the tips. Once cleaned, cook the asparagus: tie them in a bundle with kitchen twine and boil them in a tall and narrow pot (the asparagus pot). If you don’t have one, you can use a regular pot that is wide enough to contain them; in this case, they don’t need to be tied. Alternatively, you can simply cut them into pieces and sauté them in a pan with a drizzle of oil. I usually steam them in the microwave, but you need to pay attention to both the time and the thickness of the asparagus. For me, they cook in the special container for 6/9 minutes at 900 w. Drain the asparagus and cut them into pieces. In a bowl, combine the potatoes (you can leave them whole or slice them), the asparagus, the capers rinsed under running water to remove the salt, season with the remaining oil, with a pinch of salt if necessary, and with the Tears of Onion. Mix gently and serve.
