Roasted Asparagus Salad

Serves 4 to 6 and doubles easily

Deep roasted flavors of the asparagus with the clean tasting potato makes a superb duo, especially when set off by coarse mustard, dill and cream. Cook the asparagus and potatoes ahead, combining them with their dressing shortly before serving. Use organic ingredients if at all possible.

• 1 pound pencil slim asparagus, trimmed of tough stems
• Extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 1/4 pounds small unpeeled Yellow Finn or red-skin potatoes, steamed until tender-firm and cooled

Dressing:

• 2 tablespoons white wine vinegar, or to taste
• Pinch sugar
• 1 large shallot, minced
• 1 to 2 tablespoons extra-virgin olive oil
• 1 to 2 teaspoons coarse dark mustard
• 1/4 to 1/3 cup chopped fresh dill
• 2 to 3 tablespoons heavy cream

Preheat oven to 425 degrees. Cut asparagus on an angle into 1 1/2-inch lengths. Gently combine with only enough olive oil to lightly cloak them. Sprinkle with salt and pepper. Spread them in a shallow pan and roast, turning often, until still a little firm when pierced with a knife. Turn the asparagus out of the pan and cool.

Peel the potatoes and cut into 1-inch dice. Combine with the vinegar, shallot and sugar and some salt and pepper. Let stand about 20 minutes. Just before serving, fold in the asparagus, olive oil, mustard, dill and cream, tasting for seasoning and enough acidity to balance with the cream. Serve at room temperature.

Copyright 1999 by Lynne Rossetto Kasper