Fustini's Oils and Vinegars
Asparagus Salad with Beets and New Potatoes

Add To Favorites

Asparagus Salad with Beets and New Potatoes

Reviews

This recipe does not have any reviews yet   be the first to write one

Asparagus Salad with Beets and New Potatoes


Submitted by Corporate Chef Andy Stewart

Ingredients

  • Asparagus spears
  • Beets
  • Yukon gold potatoes
  • Spring mix
Mustard Vinaigrette





Directions

Step 1. 

Peel asparagus and blanched for 2 minutes in lightly salted boiling water then shocked in ice water.  Cook beets until just knife tender in lightly salted boiling water, then peel and slice.  Cook Yukon gold potatoes until fork tender and chilled

Dress each of the ingredients in a little mustard vinaigrette and plate with the potatoes and beets on the bottom followed by asparagus and some spring mix.


Step 2.  Mustard Vinaigrette

Mix all ingredients together and shake to emulsify.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More