I am a traditionalist person. Traditionalist as in: he must ask her and asparagus needs a hollandaise sauce.
However, traditionalist me took a break the other day and allowed progressive me to go wild and make a potatoe asparagus salad. With roquette. And eggs. Lovely.
Potatoes, who'd have thought
Asparagus, surprise follows suprise
Cook the potatoes and roast the asparagus in olive oil for about 20 minutes. If you want to, you can add whichever garden herbs you have at hand to the asparagus. Another good idea is to roast the potatoes in the oven, with a bit of olive oil which you can then use for the vinaigrette.
Cut both into smaller pieces, but don't overdo it. Mix with hard-boiled eggs.
Prepare a vinaigrette with the asparagus olive oil, a bit more olive oil, white balsamic vinegar, salt and pepper. I also used parsley and chives. And thyme and basil. But that was it. No rosemary. At all.
Add roquette and let the salad sit for a few hours before serving.
We had bratwurst with it, fresh off the barbecue. Perfect. I liked the salad even better the next day, but the geek is a first-day-person. Decide for yourself.