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.
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
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.