Meal Solutions

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Ingredients:

• 2 pounds small, waxy red-skinned potatoes
• 1 pound asparagus spears, trimmed
• 1/4 c. Hy-Vee Select extra-virgin olive oil
• 1/4 c. Grand Selections white wine vinegar
• 1/8 tsp cayenne pepper
• Salt and pepper, to taste
• 1/2 medium red onion, thinly sliced
• 1/4 c. chopped roasted red pepper
• 1/4 c. finely chopped fresh chives
• 2 tbsp packed sliced fresh basil
• 2 tbsp chopped fresh parsley

All you do

1. Rinse potatoes and place in a large pot. Cover with lightly salted cold water. Bring to boiling and cook until knife-tender. Using a slotted spoon, remove potatoes to a plate; reserve cooking water.
2. Return water to boiling. Meanwhile, chop asparagus into 1-inch pieces. Keep the tips separate. Fill a large bowl with ice water.
3. Place asparagus (except the tips) into boiling water. Cook 1 minute, then add the tips. Cook 1 minute more. Remove asparagus from boiling water and immediately plunge into ice water. Drain and set aside.
4. For dressing, in a large bowl whisk together oil, vinegar, cayenne, and salt and pepper to taste. Quarter the potatoes; add them to the dressing. Stir gently to coat. Add the asparagus, onion, roasted pepper, chives, basil and parsley. Season to taste with salt and pepper; add more vinegar, if needed. Serve warm or at room temperature.