I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Add small new potatoes to a pot and cover them with cold water. Season the water generously with kosher salt and cook until fork tender.
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Trim the woody ends of the asparagus. Bend one spear and let it snap at its natural breaking point, then use that as a guide to trim the rest.
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Cut the asparagus on the diagonal into 1-inch segments. Set aside until ready to blanch.
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Gather the ingredients to make the vinaigrette. Finely chop the shallot and grate the parmesan.
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To a bowl, whisk the vinegar, shallots, mustard, salt and pepper until the salt is dissolved. Then, add the olive oil slowly while whisking. Stir in the parmesan.
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Finely chop the chives and dill and set aside until ready to garnish the finished salad.
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When the potatoes are done, remove them from the water to cool. Don't get rid of the water! Keep it boiling to blanch the asparagus.
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After you've removed the potatoes from the water, add the asparagus and cook for 1 minute.
After 1 minute of cooking time, remove the asparagus and place it in an ice bath to stop the cooking process and set the bright green color. When cool, remove it and let it dry.
When the potatoes are cool enough to handle, cut them into quarters. If they are larger, you may need to cut them further.
Line the bottom of a platter with greens and top with potatoes and asparagus. Then drizzle everything generously with the vinaigrette and finish with fresh chives and dill.