2 medium gold or red potatoes, about 10 ounces
1 cup cooked
1 bunch asparagus (about 12 ounces), trimmed and sliced
into 1-inch pieces
1 small onion, cut into thin wedges
2 – 3
cloves garlic, unpeeled
1/4 cup fat-free balsamic vinaigrette,
such as my Balsamic-Raisin Dressing
Salt and freshly ground black
pepper, to taste
- Preheat oven to 425F.
- Cook the potatoes until
tender but still firm in any way you choose (boil, microwave, or
bake). Allow to cool slightly and cut into 1-inch dice. Place in a
large serving bowl along with the chickpeas.
- While the potatoes are
cooking, spread the asparagus on a baking sheet and sprinkle the
onion over it. In a corner of the sheet, place the unpeeled garlic
cloves. Roast until asparagus is tender yet still crisp, about 15
minutes, stirring once after 7 minutes. Remove from oven.
- Set the garlic aside to
cool for a few minutes and put the asparagus into the bowl with the
potatoes. When the garlic is cool, peel it and place it in a small
bowl. Mash it well with a fork; then stir in the salad dressing.
Pour the dressing over the asparagus and stir gently to combine.
Season to taste with salt and pepper.
Spice it up with red pepper flakes, fresh or dried
herbs such as oregano and basil, or sliced kalamata olives.
Your question and comments are welcome