Old MacDonald's Potato Box Recipes
Potato Asparagus Salad Ingredients 500 g (1 lb) fresh asparagus 750 g (1 ½ lb) Boiling potatoes (red-skinned for their colour, when avail.) 25 mL (2 tbsp) lemon juice 25 mL (2 tbsp) olive oil 2 mL (½ tsp) salt 2 mL (½ tsp) white sugar 10 mL (2 tsp) snipped chives 1 mL (1/4 tsp) black pepper Directions ·Wash asparagus in cool water and snap off the tough ends. Cut into 2.5 cm (1 inch) pieces, and cook quickly in a small amount of boiling water until crisp tender. Remove from heat, drain, and rinse in cold water to prevent further cooking. ·Scrub potatoes and boil until just tender, 30? 40 minutes, in about 2.5 cm (1 inch) of water in a heavy saucepan. Remove from heat, drain and rinse in cold water to prevent further cooking. Chill. ·To prepare dressing, measure lemon juice, olive oil, salt, sugar, chives and pepper into a small bottle with a tight-fitting lid. Cover and shake to combine. ·Cut potatoes in quarters, lengthwise, and then cut into slices about 1 cm (½ inch) thick. ·Place potato slices in overlapping layers along bottom of a shallow salad bowl. Arrange asparagus pieces on top. Shake dressing again, and sprinkle over potatoes and asparagus. Allow to chill for several hours, if desired, and serve.

Old MacDonald's Potato Box Recipes

Potato Asparagus Salad

Ingredients

500 g (1 lb) fresh asparagus
750 g (1 ½ lb) Boiling potatoes (red-skinned for their colour, when avail.)
25 mL (2 tbsp) lemon juice
25 mL (2 tbsp) olive oil
2 mL (½ tsp) salt
2 mL (½ tsp) white sugar
10 mL (2 tsp) snipped chives
1 mL (1/4 tsp) black pepper

Directions

·Wash asparagus in cool water and snap off the tough ends. Cut into 2.5 cm (1 inch) pieces, and cook quickly in a small amount of boiling water until crisp tender. Remove from heat, drain, and rinse in cold water to prevent further cooking.
·Scrub potatoes and boil until just tender, 30? 40 minutes, in about 2.5 cm (1 inch) of water in a heavy saucepan. Remove from heat, drain and rinse in cold water to prevent further cooking. Chill.
·To prepare dressing, measure lemon juice, olive oil, salt, sugar, chives and pepper into a small bottle with a tight-fitting lid. Cover and shake to combine.
·Cut potatoes in quarters, lengthwise, and then cut into slices about 1 cm (½ inch) thick.
·Place potato slices in overlapping layers along bottom of a shallow salad bowl. Arrange asparagus pieces on top. Shake dressing again, and sprinkle over potatoes and asparagus. Allow to chill for several hours, if desired, and serve.