It’s a very special pleasure to share a recipe that combines the last of winter’s potatoes with new spring asparagus to create a dish that is so truly nourishing it serves as a complete meal with no assistance whatsoever. There is something about eating with the seasons that makes your entire self feel ever-so-satisfied. Serving it in a bright red bowl helps make it easier to notice each and every one of the beautiful ingredients that compose this seasonal specialty.
- 2 medium gold or red potatoes
- 1/2 c. small green peas (fresh or frozen, uncooked)
- 1 c. cooked chickpeas
- 1 bunch asparagus, trimmed and sliced into 1 inch pieces
- 1 small onion, cut into wedges
- 2-3 cloves garlic, unpeeled
- 1 1/2 T. balsamic vinegar
- 3 T. extra-virgin olive oil
- 1/2 t. oregano
- 1/2 t. thyme
- salt and fresh ground black pepper to taste
Preheat oven to 425 degrees. Bake (or boil) potatoes until tender but firm. Allow to cool slightly, and dice into 1-inch cubes. Place in large mixing bowl with chickpeas and green peas. If using frozen, they will be sufficiently thawed by the time the salad is ready to serve.
Spread asparagus on baking sheet, sprinkle with pieces of wedge-cut onion, and place garlic cloves in one corner. Roast until asparagus is tender yet crisp, about 15 minutes, shaking once or twice midway through the cooking.
Add asparagus and onion to potatoes and chickpeas, and set aside the garlic. Once garlic cools, peel, mash with fork, and mix in a small bowl with vinegar, olive oil, thyme, and oregano. Pour dressing into bowl of vegetables and stir just to combine. Serve in a beautiful red bowl, and season lightly with salt and pepper.
Thank you to Susan Voisin for the original version of this recipe.