Warm Potato Salad with Aspragus and Goat Cheese

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A while ago I featured here in expatcucina one of Becca’s amazing vegetarian recipes. On her blog www.amuse-your-bouche.com she’s got an amazing variety of delicious vegetarian recipes. I love every single of of them!

So here I am sharing with y0u one more of her mouthwatering dishes!

This potato salad has definitely got a unique flavor with a mix of goat cheese, asparagus and a light dressing of basil pesto. It is best served warm, but even cold this rocked my boat! The original recipe called for sun dried tomatoes but I had none. It was still delicious!

Enjoy

Ingredients (serves 4):

  • 400g potatoes, cut into cubes and boiled
  • 150g asparagus (around 10 stalks), cut into 1 inch pieces
  • 1tbsp butter
  • 1tbsp olive oil
  • 3 cloves garlic, minced
  • Salt
  • 2tsp basil pesto
  • 75g soft goat’s cheese, roughly crumbled
  • a few leaves of fresh basil

Wash, cut and boil the potato until just tender. Do not overcook! Set aside

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Wash the asparagus

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and cut them into 1 inch pieces. Boil them for about 5 min

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Heat the butter and oil in a large skillet, add the potatoes and asparagus and cook over medium heat for about 10 min, stirring gently

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Add the pesto and goat cheese and mix well until the cheese has melted

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Serve warm if possible

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Enjoy

Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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