Baby potatoes with asparagus and caper dressing

By LynnWelch

Ingredients

• 26.5 oz Baby new potatoes
• 1 bunch Asparagus; Cut into 3/4 in pieces
• 1/2 cup Watercress leaves
• CAPER DRESSING
• 1/4 cup Extra virgin olive oil
• 2 tablespoons Lemon Juice
• 1/4 cup Capers; rinsed and finely chopped
• 1/4 cup Dill; Finely chopped

Details

Servings 4
Adapted from msn.com

Preparation

Step 1

Half-fill a large saucepan with cold water and add the potatoes and salt. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes or until the potatoes are just cooked through. Drain and leave to cool completely before cutting into halves or quarter (depending on their size - you want bite-sized pieces).

Meanwhile, half-fill a medium-sized saucepan with water, bring to the boil and add the asparagus. Cook for 2-3 minutes, then drain and plunge immediately into a bowl of iced water.

To make the dressing, whisk all the ingredients together in small bowl and season with salt and pepper.

Place the potatoes and asparagus in a large bowl, then coat with half the dressing. Turn out onto a large, flat serving platter. Dress with the torn watercress leaves, drizzle with the remaining dressing and serve.