Roasted Asparagus and Minted Red Potato Salad with Sun-Dried Tomato Mayonnaise
Sun-Dried Tomato Mayonnaise:
1 tablespoon sun-dried tomato, chopped
2 tablespoons white wine
1 cup mayonnaise
1 tablespoon fresh mint, chopped
Soak the sun-dried tomatoes in the white wine overnight. Combine all the ingredients including the soaked sun-dried tomatoes in a food processor and process until smooth. Chill.
About 24 stalks of asparagus
salt and pepper, to taste
2 tablespoon raspberry vinegar
Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly spray with cooking spray. Place the cleaned trimmed asparagus in a single layer on the baking sheet. Drizzle with olive oil. Season with salt and pepper. Bake until tender. Remove from oven and drizzle with the raspberry vinegar. Set aside to cool.
Minted New Red Potatoes:
2 cups very small red potatoes
3 tablespoons mint
2 tsp. salt
Place the potatoes, mint and salt in a heavy bottom pot. Add water just to cover the top of the potatoes. Bring to a boil and reduce to a simmer and cook until tender. Drain and allow to cool.
Toss the cooled potatoes in the sun-dried tomato dressing. Layer the bottom of the serving dish with the asparagus and pile the potatoes on top.