Directions for caper vinaigrette:
1 tsp anchovy paste
2 tblsp dijon mustard
2 cloves garlic, minced
1/2 C white wine vinegar
3/4 C extra virgin olive oil
1 tblsp chopped fresh tarragon
1 tsp chopped fresh thyme
4 tblsp capers
salt and pepper to taste
In a bowl, whisk together anchovy paste, mustard, garlic and vinegar. While whisking, slowly pour in olive oil then add tarragon, thyme and capers. Season with salt and pepper to taste and set aside.
Directions for fingerlings:
2 1/2 lbs fingerlings
1 bunch asparagus
Boil eggs for three minutes per egg. When hard, move to a bowl of cold water and once cooled, peel, cut into quarters, and set aside.
Fill a fry pan three-quarters full of water and bring to a boil to blanch the asparagus. Gently place spears in boiling water and let cook for 3 minutes. Remove immediately and place in cold water. Once cooled, cut into pieces and set aside.
Scrub fingerlings clean under cool water and cut into halves. Put into a pot, cover with water, and bring to a boil over medium/high heat. Cook for 10-12 minutes or until easily pierced with a fork. Drain, and place in serving bowl.
Pour vinaigrette over fingerlings while still warm. Toss together with asparagus and eggs and garnish with fresh thyme, salt and pepper.
—this warm fingerling potato salad is a fantastic modern twist on a summer grilling classic. The vinaigrette really gets into the tender fingerlings and each bite is packed with flavor.
—the vinaigrette, hard boiled eggs and blanched asparagus can be made up to a day in advance. Just bring to room temp before you mix the warm fingerlings.
—also try grilling the asparagus for an extra layer of flavor.