Imagine a side dish so irresistible that it becomes the star of your dinner table - our Baby Potatoes with Asparagus and Caper Dressing is exactly that culinary masterpiece! Combining the creamy tenderness of baby potatoes, the crisp elegance of fresh asparagus, and a zesty caper dressing, this recipe transforms simple ingredients into a gourmet experience that will have your guests begging for seconds. Whether you're hosting a dinner party or craving a restaurant-quality side dish at home, this recipe promises to elevate your cooking game with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound baby potatoes
- 1 bunch asparagus, trimmed
- 3 tablespoons capers
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly, leaving the skin on. If potatoes are larger than bite-size, cut them in half to ensure even cooking.
- Place the potatoes in a large pot of salted water. Bring to a boil over high heat and cook for 10-12 minutes until they are tender when pierced with a fork but still hold their shape.
- While potatoes are cooking, prepare the asparagus by washing and trimming the tough ends. Cut asparagus into 2-inch pieces on a diagonal for an elegant presentation.
- In the last 3-4 minutes of potato cooking, add the asparagus to the same pot to blanch, ensuring they remain bright green and crisp-tender.
- Drain the potatoes and asparagus in a colander, then transfer to a large serving bowl. Let them cool slightly for 2-3 minutes.
- For the caper dressing, whisk together olive oil, lemon juice, capers, salt, and freshly ground black pepper in a small bowl until well combined.
- Pour the caper dressing over the warm potatoes and asparagus, gently tossing to ensure even coating.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to preference.
- Serve immediately while still warm, garnishing with additional capers or fresh herbs like parsley if desired.
Tips
- Choose small, uniform baby potatoes to ensure even cooking and a visually appealing presentation.
- Keep the potato skins on for added nutrition and rustic texture.
- Salt your boiling water generously - it's the secret to perfectly seasoned potatoes.
- Don't overcook the asparagus; it should remain bright green and crisp-tender.
- Use fresh lemon juice for the dressing to brighten the entire dish.
- For extra flavor, consider toasting the capers briefly in a dry pan before adding to the dressing.
- Serve immediately while the potatoes and asparagus are still warm to enjoy the best texture and flavor.
- Feel free to experiment with fresh herbs like dill or chives as a garnish for added complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
