Salads are always raw for my family. My mother would combine various vegetables, chop them (or rather, have ME chop them) and toss it all in some lemon juice and spices. All lovely. But while she mixed up all these delicious, crunchy bowls of veggie goodness, I kept wondering about vegetables she never used… potatoes, for one. Asparagus. Yam. All those that needed to be cooked were avoided.
I decided not to avoid them.
And this is what came from it!
Fresh, unique, balanced perfectly in texture and taste, it went supremely well with a quiche.
A summer win!
Makes 4 side dish servings, 2 full meal servings
1 1/2 cup asparagus, chopped
2 potatoes, cubed
1 teaspoon unsalted butter
1/4 teaspoon thyme
sea salt, to taste
black pepper, to taste
1 10 oz. bag butter lettuce
1/2 cup blueberries, washed
Preheat oven to 425ºF.
Butter a cookie sheet and bake potatoes until cooked and slightly browned, turning sides every so often (about 20-30 minutes).
In a non-stick pan at medium heat, melt butter.
Sauté asparagus until roasted.
Add in potatoes, thyme, salt and pepper. Sauté for about 3 more minutes.
When completely cooled, add to lettuce and blueberries in a medium bowl. Toss lightly.
Serve with balsamic vinegar and olive oil if desired. I liked it without anything!