Asparagus, New Potatoes & Salad Greens w/Lemon-Buttermilk Dressing

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Asparagus, New Potatoes & Salad Greens With Lemon-Buttermilk Dressing

 

Recipe By :Lynne Char Bennett

Serving Size : 6 Preparation Time :0:00

Categories : SF Chronicle

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds asparagus -- (1 1/4 to 1 1/2)

Extra virgin olive oil

Kosher salt and freshly ground pepper to taste

1 pound small potatoes

8 ounces salad greens

Dressing

1/2 cup mayonnaise

2 tablespoons buttermilk -- (2 to 3)

1/4 teaspoon fresh lemon juice + lemon juice for salad greens

1 Pinch finely grated lemon zest (optional)

1 teaspoon chopped chives or minced green onion

1 teaspoon minced Italian parsley

 

Preheat the oven to 425°. Trim the asparagus spears at the point where

they naturally want to break. Lightly oil the asparagus and season with

salt and pepper. Grill until cooked through, but not limp. Alternately,

roast the asparagus in the oven on a baking sheet for about 10 minutes,

depending on the thickness of the spears, turning at least once. Set

aside.

 

Meanwhile, rinse and dry the potatoes, then cut into halves or quarters.

Toss in a small amount of oil to lightly coat. Season well with salt and

pepper. Spread cut-side down on a lightly oiled baking sheet and roast

until the cut side in contact with the pan is brown and crispy, about

10-12 minutes. If quartered, turn the potatoes so the other cut side is

down. Continue to roast until the potatoes can be easily pierced with a

knife, about 8 minutes longer.

 

While the potatoes are cooking, make the dressing. Combine the

mayonnaise, buttermilk, lemon juice, lemon zest, chives and parsley.

Season with a pinch each of salt and pepper. The dressing may be made a

day ahead and kept refrigerated.

 

Lightly dress the greens with a squeeze of lemon juice, extra virgin

olive oil, salt and pepper. Assemble the greens, asparagus and warm

roasted potatoes on a plate; drizzle the asparagus and potatoes with the

lemon buttermilk dressing.

 

Serves 6

 

PER SERVING: 225 calories, 3 g protein, 19 g carbohydrate, 15 g fat (2 g

saturated), 10 mg cholesterol, 120 mg sodium, 3 g fiber.

 

Description:

" Asparagus meets its match in Marlborough --The lemon juice and

buttermilk in the sauce echo the crisp acidity of the recommended

Marlborough Sauvignon Blancs from New Zealand. Chronicle photo by Craig

Lee "

Source:

" SF Chronicle 4/21/04 "

S(Formatted for MC7):

" MHM/4/2004 "

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Per Serving (excluding unknown items): 205 Calories; 16g Fat (65.0%

calories from fat); 3g Protein; 16g Carbohydrate; 2g Dietary Fiber; 7mg

Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0

Non-Fat Milk; 1 1/2 Fat.

 

NOTES : Lynne Char Bennett is a Chronicle staff writer

Asparagus meets its match in Marlborough

Lynne Char Bennett

Thursday, April 22, 2004

URL: sfgate.com/cgi-bin/article.cgi?file=/c/a/2004/04/22/WIG1O6868D1.DTL

 

Whether steamed until crisp and tender, then drizzled with extra virgin

olive oil, or pureed to make a silky soup, asparagus poses some

challenges when served with wine. Fresh asparagus can clash with wine,

and left unadorned, makes the wine seem thin and acidic, especially if

the vegetable is overcooked to a mushy gray-green.

 

Some wine, though, including Sauvignon Blanc, can tame this gentle

vegetal beast. The Sauvignon Blancs from Marlborough, New Zealand, work

wonders with many other vegetables -- think green beans, peas, mustard

greens, chard and squash. A salad with vinaigrette, another

wine-challenged dish, can be a convivial partner with these wines as

long as the acidity of the vinaigrette is equal to or less than the

acidity in the wine.

 

The Marlborough Sauvignon Blancs tasted for today have citrus flavors of

lemon, lime and grapefruit with zippy acidity and a long finish. Several

have kiwi-melon-passion fruit or grassy-herbal notes. Many have the

typical, often beloved New Zealand notes of gooseberry, pungent " cat

pee " and " sweat, " and mineral. These are wonderful food wines for those

who appreciate the occasional aggressively herbal nose.