Warm Asparagus & Potato Salad

2 pounds small new (red) potatoes, cut into bite sized pieces
1 pound asparagus (about 1 bunch), bottoms removed & cut into thirds
6 scallions, chopped
1/2 cup parsley, chopped
6 TBSP extra virgin olive oil
3 TBSP balsamic vinegar
pinch of natural sugar (or stevia)
pure salt & freshly ground black pepper to taste
crumbled blue cheese (optional)

• Boil potatoes for about 10 mins in salted water (until a fork pokes through w/ ease).
• Steam asparagus until just bright green & crisp (about 4 or 5 mins).
• Combine the scallions, parsley, oil, vinegar, sugar, salt & pepper, in a bowl large enough to hold the potatoes.
• When ready, add potatoes, asparagus & mix to combine.
• Add blue cheese (if using) & mix again.

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SIDE NOTES:

~ My Mom found this recipe a few years ago & it has become a staple dish she serves to guests (as everyone seems to love it). I finally made it myself here at home. I happened to receive a big bag of fresh red potatoes from the farm, so this recipe put them to good use.

~ Personally, I like thicker asparagus if I’m roasting it, but prefer it thinner (if I can get it) for a dish like this.

~ I changed the ratios of the dressing ingredients as it was way too oil heavy before (originally called for something like 3/4 cup of oil). Adjust the amount of scallions, parsley, vinegar & oil to your taste.

~ It’s best served warm, but is also tasty cold – out of the fridge.

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