Combine a warm Chicago evening, two popular Food Network hosts, and a few good friends, and what do you get? An East Coast–style chow fest to remember
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Roasted Red Potato and Asparagus Salad
/ serves 10-12
- 4 lbs. red potatoes, cut into
- 1-inch dice
- 2 tbsp. minced garlic
- ¼ cup olive oil
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 1 tbsp. kosher salt
- 2 tsp. freshly ground pepper
- ½ red onion, diced
- 1 lb. asparagus cut into
- 1-inch pieces
- 2 cups good-quality mayonnaise
- 2 roasted red peppers, peeled and seeded, roughly chopped
Preheat the oven to 375 degrees.
Toss the potatoes in a large bowl with the garlic, dried herbs, salt, pepper, and olive oil and place them on a sheet pan. Place the pan in the center of the oven and roast until the potatoes are tender, about 45 minutes. Make sure to flip the potatoes at least once during that time. (If you like, roast the potatoes a little longer so that some are dark brown and crispy.) Meanwhile, bring a small saucepan of lightly salted water to a boil and add the asparagus. Cook for 2 minutes and drain immediately. Pour the asparagus back into the saucepan and let cold water run over it until the asparagus is cool to the touch. Drain again and combine with the chopped onion in a large bowl. Set aside.
Place the mayonnaise and red peppers in the bowl of a food processor and pulse until the mixture is well combined. Pour into a small bowl and set aside.
Once the potatoes are tender, place them in the bowl with the asparagus and onion. Pour the dressing over them and mix well. Add salt and pepper to taste. Serve warm or at room temperature.
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Photograph: Tyllie Barbosa
Styling: Barri Leiner