Makes 6 servingsEndTextStartText
1 shallot, minced
1/4 cup extra-virgin olive oil
1/2 tablespoon mustard
1 tablespoon sherry vinegar
11/2 pounds small red potatoes
1 bunch asparagus, trimmed and blanched
1 cup parsley leaves, loosely packed
1/2 cup mint leaves, loosely packedEndTextStartText
1. To make the dressing, combine the shallot, extra-virgin olive oil, mustard, and sherry vinegar in the bottom of a large mixing bowl. Whisk well to blend. Set aside.
2. Place the potatoes in a large, heavy-bottomed pot, and cover with cold water. Bring to a boil, then reduce to a simmer, and cook until fork tender, about 15 minutes.
3. Drain the potatoes, and rinse in cold water. Halve the potatoes, and add them to the reserved dressing. Add the asparagus, parsley, and mint, and season to taste with salt and pepper. Serve immediately.
179 calories; 4 grams protein; 23 grams carbohydrates; 3 grams sugar; 9 grams fat; no cholesterol;