Recipe - New Potato Salad With Shaved Parmesan

2 pound New potatoes scrubbed
Salt
2 pound Asparagus trimmed
1 One fourth pound Sugarsnap peas strings
Removed
1 bn Chives cut 1 inch thick
One fourth cup Fresh lemon juice
One half teaspoon Freshly ground pepper
One fourth cup Chive Oil (see recipe)
4 ounce Parmesan cheese whole
Block

Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain.
Blanch asparagus and peas separately in salted boiling water until bright
green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus
into 1
1/2inch lengths. If potatoes are large, cut in half. Place potatoes,
asparagus, peas and chives in a bowl. Combine lemon juice, 2 teaspoons
salt,
and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad.
Use a
vegetable peeler to shave parmesan over the salad; toss gentlyby hand.
Serve
at room temperature.

Posted to MCRecipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 0800

From: Kristine ksimpson@cwo.com

Recipe By : Martha Stewart Living, June 1996