Warm Potatoes with Asparagus and Herbs

Recipe from: Downtime: Deliciousness at Home, by Nadine Levy Redzepi

ingredients

Mayonnaise
1 large egg yolk
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1/2 cup canola oil
Fine sea salt
Black pepper

Salad
1 1/4 lbs. potatoes
6 spears asparagus (or more if you want)
4 leaves kale
2 tablespoons salted butter
25 fresh dill sprigs
20 fresh parsley sprigs
20 fresh basil sprigs
20 fresh cilantro sprigs 
1 lemon
Fine sea salt
Black pepper

instructions

Make the mayonnaise: whisk the egg yolk, Dijon mustard, and grainy mustard in a medium bowl until combined. About 1 teaspoon at a time, drizzle in the oil, whisking constantly. It should take several minutes and don’t rush it! Season with salt and pepper.

Put your potatoes in a medium saucepan and cover them with water. Bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender when pierced (about 20 minutes).

While the potatoes are cooking, snap off the tough ends of the asparagus. Cut the asparagus on the diagonal into 1” chunks. Bring a saucepan of water to a boil. Add the butter and when it melts add the asparagus. They will change color almost instantly and when they do, use a sieve or slotted spoon to scoop them into a bowl. Leave the water boiling. Stir in the kale and let it cook just until it turns a deeper shade of green (about 10 seconds). Transfer the kale to a colander and drain. Drain the potatoes and return them to their cooking pot to keep warm. 

Coarsely chop all the herbs. Squeeze the kale leaves well to get the excess moisture out and chop them too. Add the chopped herbs, asparagus and greens to the potatoes. Gradually stir in as much mayonnaise as you want (it should be a thin glaze). Grate the zest from the lemon over the salad. Cut the lemon in half and squeeze in the juice and mix again. Season with salt and pepper and serve warm.

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