Directions
- Cut up the potatoes and boil in salted water for about 10-15 minutes, depending on the size of the potatoes, until tender but still slightly crunchy. Rinse with cold water once cooked. Set aside.
- Grill the asparagus in sections in a frying pan at the same time, or cook in the same pot as the potatoes, 2 to 3 minutes before the potatoes are done.
- Prepare the vinaigrette by mixing all the ingredients together.
- Prepare the vegetables and add them to a large serving bowl.
- Add the dressing and it's ready to serve!
