Gratitude, Part 2 (Side Dishes)

What springtime feast would be complete without fresh asparagus and a batch of red potato salad? These are both simple dishes that I make pretty regularly.

In true Edward Espe Brown fashion, I've written these recipes more like guidelines. Both incorporate a variation of my favorite flavor, sour, adding a fresh twist to these familiar veggies.

Balsamic Asparagus

1-3 lbs. fresh asparagus, tough ends removed

1-3 tbsp. water

Add water and asparagus to a large skillet and bring to a boil. Cover and cook for 2-3 minutes, or until asparagus is bright green (careful not to let it get too soft). Remove lid and continue to cook until all water has evaporated. 

1-3 tbsp. olive oil

salt

Balsamic vinegar

Add olive oil and saute on medium high heat for 1 minute more. Add salt and Balsamic vinegar to taste. Serve hot and enjoy!

Oil and Vinegar Potato Salad

(Recipe from my grandma to my mom to me!) 

8 medium sized red potatoes, cut into bite sized pieces (peel left on)

In a medium saucepan, boil the potatoes until cooked through. Drain the water and place potatoes in a medium mixing bowl.

1/2 medium red onion, minced

2 tbsp. curly parsley, finely chopped

Canola oil

white vinegar

salt

black pepper 

Add the onion and parsley to the hot potatoes and stir. Add enough oil to form a thin layer on the potatoes and add vinegar by the cap-ful, to taste. Stir. Add salt and pepper to taste. Serve warm or at room temperature. This dish tastes even better the second day. Enjoy!