Cook potatoes in large pot of boiling salted water 15-20 min. or until tender. Add asparagus during last 5 min. of cooking; boil 1-2 min. or until crisp-tender. Remove asp. from water. Place in bowl of ice water to stop cooking; drain. Drain potatoes; place in a large bowl.
Remove asp. tips; reserve. thinly slice remaining part of asp; add to potatoes.
In small bowl, whisk together all the dressing ingred. Pour dressing over potatoes and asparagus; toss gently to coat. Garnish with tips.
Use a vegetable peeler to peel asparagus
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|Serving Size: 1 Serving (779g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 23 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 542.5mg||19 %|
|Potassium 2370.5mg||62 %|
|Total Carbohydrate 95.8g||28 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 79.8g|
|Protein 15.6g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 444
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