Asparagus, New Potato and Olive Salad

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Asparagus, New Potato and Olive Salad

 

1 1/2 pounds small, about 1-inch-diameter, Yukon gold or fingerling potatoes

3 shallots, minced

1 tablespoon Dijon mustard

1 tablespoon orange juice

3 tablespoons lemon juice

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/8 teaspoon black pepper

1 1/2 pounds asparagus, cut into 2-inch pieces

1/3 cup pitted kalamata olives, coarsely chopped

 

Coat a baking sheet with cooking spray.

Combine potatoes in a pot with enough water to cover them by 1 inch. Bring to a

boil and cook 12 to 15 minutes, or until fork tender. Drain and transfer to the

baking sheet.

Whisk together the shallots, mustard, orange juice, lemon juice, olive oil, salt

and pepper. Toss the asparagus with 2 tablespoons of the mixture; place them in

a single layer on the baking sheet with the potatoes. Broil for 5 to 8 minutes,

or until the potatoes are lightly browned and crisp on the outside and the

asparagus is crisp-tender. (Time will vary, based on the thickness of the

asparagus).

Toss the asparagus and potatoes with the remaining dressing and olives. Taste

and add more salt and pepper, if desired. Serve warm or at room temperature.

Makes 8 servings.

Calories 163, Fat 9 g, Carbs 19 g, Sodium 286 mg, Fiber 4 g.

Points 3.