Side Dishes

ASPARAGUS WITH WALNUT-CHIVE VINAIGRETTE

Can be prepared in 45 minutes or less.

• 4 pounds asparagus, trimmed and peeled
• 2 tablespoons Sherry vinegar*
• 1/2 teaspoon sugar
• 2 tablespoons walnut oil*
• 1/4 cup olive oil
• 1/4 cup thinly sliced fresh chives
• coarse salt to taste

*available at specialty foods shops and some
supermarkets

In a large deep skillet of boiling salted water
cook the asparagus for 3 to 7 minutes, or until
the stalks are tender but not limp, drain it
well, and return it to the skillet. In a bowl
whisk together the vinegar, the sugar, the oils,
the chives, and salt and pepper to taste. Pour
the dressing over the asparagus, shaking the
skillet to coat the asparagus with it, and
sprinkle the asparagus with the coarse salt.

Serves 8.

GERMAN POTATO SALAD

Can be prepared in 45 minutes or less.

• 3 pounds large boiling potatoes (about 6)
• 1/2 pound of lean bacon (about 8 slices),
  cut crosswise into 1/2-inch pieces
  
• 1 cup finely chopped onion
• 1 cup thinly sliced celery
• 1 tablespoon sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon celery seeds
• 1 tablespoon Dijon-style mustard
• 6 tablespoons cider vinegar
• 3 hard-boiled large eggs, chopped
• 1/3 cup chopped dill pickles
• 1/2 cup thinly sliced scallion greens

Quarter the potatoes lengthwise and cut them
crosswise into 1/2-inch pieces. In a vegetable
steamer set over boiling water steam the
potatoes, covered, for 10 to 15 minutes, or
until they are tender, and transfer them to a
large bowl. In a large heavy skillet cook the
bacon over moderate heat, stirring, until it
is crisp and transfer it to paper towels to
drain. Pour off all but 4 tablespoons of the
fat, to the skillet add the onion and the
celery, and cook the mixture over moderately
low heat, stirring, until the onion is
softened. Add the sugar, the flour, and the
celery seeds, and cook the mixture, stirring,
for 30 seconds. Stir in the mustard, the
vinegar, and 1/2 cup water, bring the mixture
to a boil, stirring, and simmer it for 2
minutes, or until it is thickened. Season the
dressing with salt and pepper, pour it over
the potatoes, and stir in the eggs, the
pickles, the bacon, and the scallion greens.
Serve the salad warm.

Serves 6.