Vom Fass Kat’s Roasted Potato and Asparagus Salad with Aioli

Kat’s Roasted Potato and Asparagus Salad with Aioli

Our Aioli Spice blend is packed with flavors of garlic, onion, dill and a touch of sea salt. With this blend it is easy to make homemade aioli sauce at home and add it to your favorite dishes like this potato salad perfect for your next picnic.

Veggie Ingredients: (serves 6-8)
• 1 ½ lb. Red potatoes
• 1 lb. Asparagus
• 1 medium red onion
• 2 TBLS vomFASS Herbs de Provence EVOO
• Salt and Pepper to taste

Directions:
1. Preheat oven to 400 degrees
2. Clean/peal red potatoes and cut into 1 inch pieces (I like to leave some of the skins on)
3. Toss with 1 TBLS Olive oil, spread out on a cookie sheet, salt and pepper to taste. Roast in oven until lightly done to your liking. (About 20 minutes). Set aside to cool.
4. Cut or break the woody stems from the asparagus, Cut diagonally into 2 inch spears. Chop onion coarsely.
5. Toss both onion and asparagus with 1 TBLS Olive oil, Spread out on cookie sheet and roast until desired doneness (8-10 minutes), Set aside to cool.
6. Combine the cooled asparagus, potatoes and onions in a bowl, add ¾ cup of the aioli dressing and toss to coat. Adjust to your taste with salt, pepper or additional aioli dressing.

Basic Aioli Recipe
Ingredients: (makes 2 cups, can cut in half)
• 1 cup regular Mayonnaise
• 1/2 cup fresh squeezed lemon juice
• 3/4 cup vomFASS Extra Virgin Olive Oil
• 3 TBLS vomFASS Aioli Spice Blend
• 1 tsp kosher salt

Directions: Blend all together, let sit 15 minutes and enjoy! Refrigerate left-overs up to a week.

Submitted by

Kat Drew-vomFASS Cary



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Kat’s Roasted Potato and Asparagus Salad with Aioli

Kat’s Roasted Potato and Asparagus Salad with Aioli

Our Aioli Spice blend is packed with flavors of garlic, onion, dill and a touch of sea salt. With this blend it is easy to make homemade aioli sauce at home and add it to your favorite dishes like this potato salad perfect for your next picnic.

Veggie Ingredients: (serves 6-8)
• 1 ½ lb. Red potatoes
• 1 lb. Asparagus
• 1 medium red onion
• 2 TBLS vomFASS Herbs de Provence EVOO
• Salt and Pepper to taste

Directions:
1. Preheat oven to 400 degrees
2. Clean/peal red potatoes and cut into 1 inch pieces (I like to leave some of the skins on)
3. Toss with 1 TBLS Olive oil, spread out on a cookie sheet, salt and pepper to taste. Roast in oven until lightly done to your liking. (About 20 minutes). Set aside to cool.
4. Cut or break the woody stems from the asparagus, Cut diagonally into 2 inch spears. Chop onion coarsely.
5. Toss both onion and asparagus with 1 TBLS Olive oil, Spread out on cookie sheet and roast until desired doneness (8-10 minutes), Set aside to cool.
6. Combine the cooled asparagus, potatoes and onions in a bowl, add ¾ cup of the aioli dressing and toss to coat. Adjust to your taste with salt, pepper or additional aioli dressing.

Basic Aioli Recipe
Ingredients: (makes 2 cups, can cut in half)
• 1 cup regular Mayonnaise
• 1/2 cup fresh squeezed lemon juice
• 3/4 cup vomFASS Extra Virgin Olive Oil
• 3 TBLS vomFASS Aioli Spice Blend
• 1 tsp kosher salt

Directions: Blend all together, let sit 15 minutes and enjoy! Refrigerate left-overs up to a week.

Submitted by

Kat Drew-vomFASS Cary

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3 Comments on '"'Kat’s Roasted Potato and Asparagus Salad with Aioli'"'


Emily

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