We LOVED this.
makes 6 healthy salad-side servings
Can be made up to 4 hours ahead of time and chilled. Stir in asparagus just before serving.
8 oz asparagus, ends trimmed, spears cut into 1″ pieces
2 lbs red potatoes, cut into 1″ thick chunks
2 strips bacon, chopped
2/3 cup chopped shallots
2 t fresh chopped fresh rosemary
5 t olive oil
1 1/2 T red wine vinegar
2 T plain yogurt (I used the vanilla yo baby we had in the fridge)
1 1/2 T coarse grain mustard
salt and pepper
1 can (14 oz) artichoke hearts, drained and quartered
2 T capers, optional
Boil salted water and cook asparagus until barely fork-tender, about 3 minutes. Remove asparagus and run with cold water to stop ccooking. Add potatoes to water and cook until tender when pierced, 8-10 minutes. Drain and set aside.
Cook bacon, crumble. Toss with shallots and rosemary.
In a bowl, combine olive oil, vinegar, yogurt, mustard and salt and pepper to taste. Whisk well, until blended and creamy.
Toss asparagus, potatoes, shallot mixture, artichoke hearts, capers (optional), and dressing. Season with salt and pepper. Serve warm or at room temperature.
Per Serving: 323 calories, 19 g fat, 3.5 g fiber, 6 g protein, 32 g carb