Asparagus Fingerling Potato Salad with Lemon Caper Dressing

Can't believe it's already the middle of March. The time is just flying by and I am already planning for our annual migration to the pacific northwest. This year however, will be different as we will be putting are home on the market in order to sell. This is certainly not something that I want to do, but it is time to make a change and for that I must accept. Certainly this year I will take the time to appreciate life on the Pacific coast in a small town, but really shouldn't I be doing that all the time anyway......

Here's another asparagus recipe, really a kind of riff on a potato salad. I suppose, I could of added a few soft boiled eggs and some crispy pancetta, but this was good in it's simple form. I served this along side of some smoked salmon and it was delicious. Here's to appreciating a simple Monday night meal.

Ingredients:

1- pound organic fingerling potatoes
1 teaspoon kosher salt (for water to boil potatoes in)
1 bunch asparagus (cut into 2 to 3 inch pieces)

Dressing:

6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 capers (drained and rinsed)
1 teaspoon fresh dill (chopped finely)
Salt and pepper to season

To prepare:

Bring potatoes and salt to a boil in a medium sized soup pot and simmer about 20 minutes until potatoes are just tender. Drain and let completely cool. Cut in half.

In the meantime, make the dressing by adding all the ingredients together in a small bowl, season with salt and pepper.

Fill same pot of water half full and heat to a boil, add asparagus and let cook 2 to 3 minutes, until just tender. (Time will depend on the thickness of your stalks). Remove from heat, drain and immediately plunge into a bowl of ice water.

Place potatoes and asparagus together in a large bowl and mix with dressing. Taste, then season with salt and pepper if necessary. Turn out and serve on a large platter. Enjoy!