Name: New Potato, Asparagus & Egg Salad with Lemon-Mustard Vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.375 cup almonds, sliced; 3 small bunches asparagus; 3 tbsp capers; 18 eggs; 1 ½ lemons; 1.02 kg new potatoes; 3 shallots; black pepper; Dijon mustard; extra virgin olive oil; salt

New Potato, Asparagus & Egg Salad with Lemon-Mustard VinaigretteNew Potato, Asparagus & Egg Salad with Lemon-Mustard Vinaigrette — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

0.375 cup almonds, sliced

3 small bunches asparagus

3 tbsp capers

18 eggs

1 ½ lemons

1.02 kg new potatoes

3 shallots

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Heat the oven to 450°F (232°C) and position rack in the center.

Place the eggs in a small saucepan and fill with enough water to cover the eggs by about 2 ½ cm. Cover the saucepan and bring to a full rolling boil over high heat.

Wash and dry the fresh produce.

Cut the potatoes lengthwise into 4 wedges and transfer to a baking sheet.

Snap or cut off and discard the woody ends of the asparagus; cut the spears into 2 ½-cm pieces and add to the potatoes.

Drizzle the potatoes and asparagus with olive oil and season with salt and pepper; toss to coat, then spread out in an even layer.

Place the sheet in the oven and roast until the vegetables are tender, 10 to 15 minutes. Once done, remove from the oven.

Once the water in the saucepan in boiling, remove the pan from the heat, cover, and let it sit for 8 minutes. Drain and place the saucepan under cold running water for 1 to 2 minutes to allow the eggs to cool. Alternatively, add ice to the saucepan.

Juice the lemons into a large bowl, then add olive oil, Dijon, salt, and pepper; whisk together. Set aside.

Peel, halve lengthwise, then thinly slice the shallots; add to the bowl.

Measure out the almonds and add to the bowl.

Measure out the capers and add to the bowl.

Transfer the roasted vegetables to the bowl and toss to coat.

Peel and quarter the eggs lengthwise.

To serve, divide the salad between plates and place the egg wedges overtop. Enjoy!

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