*  Exported from  MasterCook  *
 
                      Asparagus:  Tuscan Spring Salad
 
 Recipe By     : Wisconsin Country Gourmet (posted by Hanneman)
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Salads                           Wisconsin
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      small         red potatoes
    1      pound         fresh asparagus -- sliced diagonally
    6      whole         carrots -- sliced diagonally
                         DRESSING as follows
      3/4  cup           extra virgin olive oil
    6      tablespoons   red wine vinegar
    1      tablespoon    sugar
      1/4  cup           fresh parsley -- minced
    3                    fresh basil leaves -- minced
    2      cloves        garlic -- minced
                         . . .
                         Salt and pepper -- to taste
    1                    shallot -- finely diced
                         Romaine lettuce -- optional
 
 	  Look for “small new potatoes” with purple-red skins, and fewer deep
     eyes.  
      Boil rinsed potatoes in plenty of lightly salted water, about 15
 minutes, or until just tender.  Drain and set aside. 
      Cut the asparagus and carrots to size before cooking.  Steam each
 vegetable separately (a dente).
    -Asparagus (1-1/2 to 2-inch lengths) 1-2 minutes.  
    -Carrots (1/4-1/3-inch thick) 5 minutes.
      Put the vegetables in a bowl and chill:  to stop cooking and to cool
 the potatoes enough so that they can be handled without crumbling.  Slice
 the red potatoes 1/4 to 1/2 inch thick. Prepare the dressing in a blender,
 food processor, or hand-held grinder.  Season with salt and freshly ground
 pepper.  Drizzle on the salad and toss gently to coat. Fold in the tender
 shallot (or scallions; spring-green onions, sweet onion). Cover and chill
 (about 2 hours). Lettuce (optional).
 
 Cooksnote  - substitute fresh rosemary for the basil.  Use fresh herbs
 Published by Wisconsin Trails Magazine (1988).
 
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 NOTES : Here’s an eye-appealing potato salad from Wisconsin.  Asparagus is
 grown there.