Asparagus-And-New Potato Salad
|Asparagus||1 1⁄4 Pound|
|Potatoes||1 Pound (Small Potatoes)|
|Water||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Diced purple onion||1⁄4 Cup (4 tbs), diced|
|Dijon mustard||1 1⁄2 Teaspoon (Salt Free)|
|Dried dill weed||1⁄2 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Hard cooked egg||1 , separated|
Clean the asparagus spears and snap off tough ends.
Remove scales with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender, drain.
Let cool completely.
Cut asparagus into 2-inch pieces.
Wash potatoes, cook in boiling water 15 to 20 minutes or until tender, drain.
Cool and slice thin, combine potatoes with asparagus.
Combine water, vinegar, onion, Dijon mustard, dillweed, and pepper in a small bowl, pour over vegetables.
Cover and marinate vegetables in refrigerator 3 hours.
With a slotted spoon, place salad on a lettuce-lined plate, top salad with sieved egg yolk. (Reserve egg white for other uses.)