27 February 2014

Baby Potatoes with Asparagus and Caper Dressing

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This recipe is going to do double duty.  He -- I've decided this recipe is going to be masculine in nature, that's my prerogative -- will be a side dish today, and tomorrow he will be apart of my breakfast.

No slackers allowed in my kitchen.

As someone who appreciates beautiful food photography, this dish was adapted from one of my favorite rustic food photographers, Katie Quinn Davies of "What Katie Ate" fame.

Anything that involves asparagus is already on par for becoming a new favorite recipe.  This vegetable has made quite a few appearances on my blog including; Grilled Veggie SaladAsparagus and Mushroom Saute, and Balsamic Asparagus.
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The Shopping List:
  • 1 1/2 cup baby potatoes
  • 1 tsp sea salt
  • 1 bunch of asparagus (10 spears, give or take)
  • a handful of watercress leaves
       For the dressing:
  • 1/4 cup olive oil
  • juice from half a lemon
  • 1/4 cup salted capers
  • 1 tsp dill seed
  • sea salt and pepper to taste
The Method:
 
Put cold water win a saucepan and place in the baby potatoes.  Add the salt and allow it to come to a boil.  Once it begins to work in earnest,  bring the temperature to a medium heat and allow them to simmer for about 20-25 minutes.  Once the potatoes are fully cooked, pull them from heat and drain the water.  Cut them in half and put them to the side.

While the potatoes are cooking, bring another larger saucepan to boil.  Cut the woody ends from the asparagus, and add them to the water.  The asparagus will take a lot less time to cook through, only a few minutes.  In order to keep them crispy, prepare a bowl with ice water and make sure they are submerged. 

While the potatoes and asparagus cool, bring the capers out and give them a quick chop to release those beautiful flavors.  In a bowl combine the olive oil, lemon juice, chopped capers, and dill seed with a quick mix.  Add in a little sea salt and pepper to taste.  

Take the asparagus out of its ice bath and cut into smaller bite sized pieces.  Cut the small potatoes in half to make them bite sized as well.  Combine them in a bowl, and drizzle the dressing over top.  Dress with the watercress leaves, and voila!  A fresh side dish perfect to pair with any main dish.

Bonus hint: To use any left-overs, this has become my new favorite filling for a morning omelet, pairs well with egg and cheeses.

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