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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.
Mix all ingredients together and shake to emulsify.
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