This recipe is adapted from a Gourmet Magazine recipe found on Epicurious.com.

The amounts listed make enough dressing for about ¾ lb. asparagus and 3 lb. small cooked boiling potatoes.

Cool the potatoes to room temperature. Cut, unpeeled, into big chunks.

Cook the asparagus until tender-crisp. Plunge into ice water to stop cooking. Drain, pat dry, cut into pieces about ½-inch long.

For dressing, pulse the following ingredients in a food processor until the dressing is pale green and herbs are finely chopped.

• 1 cup mayonnaise
• 3 tablespoons white-wine vinegar (or tarragon vinegar)
• 3 green onions, chopped
• 3 flat anchovy fillets, chopped  (or 2 teaspoons anchovy paste)
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon salt
• 1/2 teaspoon black pepper

In a large bowl, stir dressing into the potatoes. (I did this the day before to give the flavors more time to blend.) Gently stir in the asparagus.

Note: The original recipe called for green beans, cut into ¼-inch pieces, rather than asparagus. People commenting on the recipe successfully substituted yet other vegetables for the green beans, added cherry tomatoes, added cooked shrimp, etc. It seems to be a versatile recipe.

--Lianne Bannow, HFM Board Member