This recipe appears in:This Week In Recipes
I'm working out of my comfort zone here. I just came home from the market with a bundle of green asparagus and a few potatoes, and wondered what to do with them. How I ended up on Anne's Food, a Scandinavian food blog, is beyond me, but there I was mixing up every mustard I had into a large bowl with sour cream, and adding a bunch of boiled vegetables.
I suppose what's most surprising is how much I ended up loving this. Obviously, fresh vegetables are the most important element here. But because the recipe eschews mayonnaise, it's tart and relatively light. The mustards help add some zing to the dish, and the carrots add a touch of sweetness. It's a rather lovely light dinner.
- 2 pounds new potatoes, rinsed
- 1 pound asparagus, ends trimmed
- 2 pound carrots, peeled and slice diagonally
- 3 1/2 ounces scallions, chopped
- 10 ounces sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon coarse mustard
- Salt and pepper
Bring two large pots of water to a boil. In one of them, add the potatoes and cook for 20 minutes. When done, drain and let the potatoes cool slightly. Cut them into bite-sized pieces.
While the potatoes are cooking, toss in the asparagus to the second pot of water. Cook for about 3 minutes. Then remove with tongs and shock in large bowl of ice water. Let cool completely, then drain, and dry. Slice in half lengthwise.
In the same pot, add the carrots and cook for about 6 minutes. When done, drain in a colander. Dump the carrots in a large bowl of ice water. When cool, drain, dry, and then toss in a clean bowl.
Stir together the sour cream and the two mustards. Season with salt and pepper to taste. Add the potatoes, carrots, and most of the asparagus. Toss until coated. Serve with some of extra asparagus on top.