| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 lime
- 2 tablespoons Champagne vinegar
- 2 garlic clove, lightly crushed with the side of a knife blade and quartered
- 1 shallot, quartered
- 1/4 cup sweet and sour sauce
- 1/4 cup sweet and sour sauce
- 1 tablespoon honey
- 3/4 cup coconut milk
- Kosher salt and freshly ground black pepper
- 4 pounds fingerling potatoes, boiled until tender and cooled
- 1 pound asparagus, cut on the diagonal into 1/2- inch slices, blanched for 2 to 3 minutes in salted water, and allowed to cool
- 1 medium to large red onion, diced
- 1/4 cup chopped fresh cilantro leaves (about 1-ounce by weight, approximately 4 to 6 sprigs), plus about 6 sprigs for garnish
Instructions
- Microwave the lime in a small bowl to release essential oils, and set aside until it is just cool enough to handle. Through the feed tube opening of a running blender, add 1 at a time, champagne vinegar, garlic, shallot, sweet and sour sauce, honey, and the lime juice from the micro-waved lime. Leaving the blender running, add the coconut milk. Season with salt and pepper, to taste.
- Cut (or break for a more rustic look) the fingerlings in half, and add to a bowl with asparagus, red onion and cilantro. Add enough of the coconut milk dressing to coat and chill. Serve garnished with cilantro sprigs.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 377 |
| Total Fat | 7 g |
| Saturated Fat | 5 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 1126 mg |