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Ingredients

• 1 lime
• 2 tablespoons champagne vinegar
• 2 garlic clove, lightly crushed with the side of a knife blade and quartered
• 1 shallot, quartered
• 1/4 cup sweet and sour sauce
• 1 tablespoon honey
• 3/4 cup coconut milk
• Kosher salt and freshly ground black pepper
• 4 pounds fingerling potatoes, boiled until tender and cooled
• 1 pound asparagus, cut on the diagonal into 1/2- inch slices, blanched for 2 to 3 minutes in
• salted water, and allowed to cool
• I medium to large red onion, diced
• 1/4 cup chopped fresh cilantro leaves (about 1-ounce by weight, approximately 4 to 6 sprigs), plus about 6 sprigs for garnish

Description

Food Network Invites You To Try This Anniversary Asparagus Potato Salad Recipe From Robert Irvine.

Food Network