a new twist on an old classic
hi everyone! i can’t believe it’s been almost a year since i last posted something here! ever since graduation, life has been… in a word, hectic. aside from working life being crazy busy, there have been several other new developments in the 3blondes & a tomas world. the first big change, which will be arriving in just a few short weeks now, is a new addition to the family – our first baby girl, knick-named “teeny speeny”, is due to arrive on 7/11/14 (a little convenience store, slurpie baby with that due date!)!! we could not be more excited for this new chapter and can’t wait to share more news on her impending arrival! the second huge change has been buying a house and decided to completely the gut the kitchen and add two bathrooms… did i mention we just bought the house in march and began renovations at that time?! i think that sheer fact alone solidifies that we’re a little nutso!
i can’t wait to start taking photos in the new kitchen though and sharing a bunch of new recipes with you all once again! it has turned out even better than i had hoped for and i have been so excited to start cooking again – especially after living with just a hot plate, toaster, microwave, and college sized fridge for a few months while in my third trimester… all i want to do is bake people!
now that the kitchen is usable and close to being done, i finally got around to whipping something delicious up for all of you, whom i have severely neglected for the past almost year! this recipe is a lighter, more colorful twist on the old potato salad classic. you could even add some meat (i would go the tuna or sausage route), throw some cheese on (feta or parmesan would be yummy), or other veggies to your delight (cherry tomatoes anyone?), but i wanted to keep things simple for this one and let the asparagus and corn shine through.
3 lbs fingerling potatoes
3 ears sweet corn, remove kernals from husks before cooking
2 bunches asparagus, slices on a bias
2 T butter
1 T olive oil
2 T fresh basil, chopped
1 T fresh thyme, chopped
zest & juice of 2 limes
1 t red wine vinegar
2 T olive oil
salt & pepper to taste
place the potatoes into a medium sized pot and cover by 1″ with water. bring pot to a boil and then turn down to simmer until potatoes are soft when poked with a fork.
while the potatoes are cooking, saute the asparagus and corn in the butter and 1 T olive oil until the asparagus is bright green and cooked through. salt & pepper to taste.
when the potatoes are done, drain the water, drizzle with olive oil and salt/pepper, toss, then cover the pot with a towel and allow them to steam for 10 minutes. after they steam, cut each down the center and return to the pot. add in the aspargus & corn, along with the lime juice/zest, herbs, and remaining olive oil and toss to incorporate. salt & pepper to taste and enjoy warm, room temp, or cool – whatever your heart desires!