(originally made 2/2011)
Needed to use up some red potatoes and the guys wanted theirs smothered
with cheese and bacon. Since I've been eating healthier, I looked for
an option that I could vary. I'm not fond of boiled asparagus, so I
decided to roast it with a little extra virgin olive oil. I microbaked
the potatoes, quarted them and added them to a cookie sheet with the
asparagus. Roasted for 16 mins at 400 degrees. Tossed with the
vinaigrette and served. Very light, and absolutely delicious.
Thanks to Rosie for yet another great recipe!
* Exported from MasterCook *
Low Fat Potato Salad with Asparagus
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound baby red potatoes
1 cup asparagus tips (I had nice thin asparagus, used tips and stalks)
1/2 red onion -- sliced
1/4 cup fat free -- reduced sodium chicken broth
2 tbsp white wine vinegar
2 tsp Dijon mustard
1 tsp extra-virgin olive oil
1 garlic clove -- crushed
Fresh ground black pepper to taste
potatoes in a large pot and cover with water. Bring to a boil then
simmer for 10-12 minutes. Add asparagus tips and simmer for two to three
minutes more, until asparagus is bright green and potatoes are tender.
Drain vegetables and allow to cool for a few minutes. Cut potatoes into quarters.
potatoes and asparagus are cooling, whisk chicken broth, vinegar,
mustard, oil and garlic together in a small bowl. Place vegetables in a
large bowl. Top with red onion slices. Drizzle dressing over salad.
Gently toss to coat. Serve warm, at room temperature or chilled.
Serving: Calories 112, Calories from Fat 12, Total Fat 1.3g (sat 0.2g),
Cholesterol 0g, Sodium 112mg, Carbohydrate 23.2g, Fiber 4.8g, Protein
Rosie's NOTES : Use green beans instead of asparagus if you prefer.