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

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Asparagus Salad with Beets and New Potatoes


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Asparagus Salad with Beets and New Potatoes

Submitted by Corporate Chef Andy Stewart


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


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.

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