Recipe - Asparagus Tuscan Spring Salad

12 small Red potatoes
1 pound Fresh asparagus; cut or sliced up
diagonally
6 Whole carrots; cut or sliced up
diagonally
DRESSING as follows
Three fourths cup Extra virgin olive oil
6 tablespoon Red wine vinegar
1 tablespoon Sugar
One fourth cup Fresh parsley; minced
3 Fresh basil leaves; minced
2 Cloves garlic; minced
Salt and pepper; to taste
1 Shallot; finely minced
Romaine lettuce; optional

Look for "small new potatoes" with purplered skins, and fewer deep
eyes.
Boil rinsed potatoes in plenty of lightly salted water, about 15
minutes, or until just tender. Drain and set aside.
Cut the asparagus and carrots to size before cooking. Steam each
vegetable separately (a dente).
Asparagus (1One half to 2inch lengths) 12 minutes.
Carrots (1/41/3inch thick) 5 minutes.
Put the vegetables in a bowl and chill: to stop cooking and to cool the
potatoes enough so that they can be handled without crumbling. Slice the
red potatoes One fourth to One half inch thick. Prepare the dressing in a blender, food
processor, or handheld grinder. Season with salt and freshly ground
pepper. Drizzle on the salad and toss gently to coat. Fold in the tender
shallot (or scallions; springgreen onions, sweet onion). Cover and chill
(about 2 hours). Lettuce (optional).

Cooksnote substitute fresh rosemary for the basil. Use fresh herbs
Published by Wisconsin Trails Magazine (1988).
NOTES : Here's an eyeappealing potato salad from Wisconsin. Asparagus is
grown there.