This recipe was also a struggle to keep vegan. The original recipe had anchovies in it and I LOVE ANCHOVIES!! Ahhhhh!!! I was also worried that if I just flat out excluded them it would be missing something. I needed to substitute something that would still give it that umami flavor. I decided on miso paste. I always have some in the fridge because I like to cook Asian food and it’s in a lot of those recipes. If you ever read my other posts I know I have a thing about no soy but I’m talking about soy as filler, not products that are legitimately all about the soy bean. Miso is on the safe list and it made a very good substitute for those little fish.
This salad can be served warm or cold and it’s pretty darn easy to make. It also kept in the fridge well so I was able to enjoy it for lunch the next day and the day after that.
Adapted from Epicurious
- 1.5 lbs of potatoes
- 1 bunch of asparagus, woody bottoms trimmed off and put in the compost and rest of stalk cut on the bias into 2 inch pieces
- 4 tablespoons chopped fresh parsley
- 1/3 cup olive oil
- 3 Tablespoons drained capers
- 1 Tablespoon miso paste
- 2 Tablespoons fresh lemon juice
- 1 large garlic clove
- Put potatoes in a pot of salted water (water should cover potatoes about an inch) and boil for 15-20 minutes. Check them after 10 to make sure you don’t over cook them. Drain and set aside to cool.
- Boil a pot of salted water and drop asparagus in for 1 minute. Take them out with a slotted spoon and set aside to cool. This method is my own. They normally tell you to par boil the veggies for a little longer and then dip them in an ice bath but that’s such a pain in the ass. I have found that I can dunk them in salty boiling water for 30 seconds to one minute and then pull them out and get the same result. They continue to cook after they come out of the water so you just want to make sure you pull them out before they are the consistency you want them.
- Put the rest of the ingredients in a food processor or blender until smooth and well combined.
- The potatoes should be cool enough to handle now so cut them into quarters or smaller pieces and then toss them in a bowl with the asparagus and parsley sauce.
- Serve and enjoy!