Asparagus salad

With London broil, oh yeah, I'm going to eat the whole thing. Eventually.

Obviously they're boiled or steamed first. This ice bath is to arrest the cooking and to shock the chlorophyll to dark green and hold that delicious color. If you don't it turns a less attractive green. This is ARTS! 

1/2 teaspoon sugar.

The vinaigrette is taste-tested and found wanting. Too much lemon. 1/3 dumped out, replaced with oil, adjusted with body-imparting anchovy and heat-imparting chile flakes and with purple onion.

This is it right here. This should be the picture on top but it's shown with a tomato instead. 

That happened at the store where I got this idea. The asparagus looked okay on its own and next to the tomato salad looked okay on its own. I told the guy they'd look a lot better together. He laughed and said, "Yeah." 

I realized later I could have bought both and mixed them myself.

Extra potatoes were baked a few days ago for London broil. All the potatoes are small. Three are refrigerated and they turn into something else. They' dry and not so good by themselves. One potato is opened up. It's cracked throughout. Broken to pieces and reheated in the microwave for one minute so the crystallized starches are dissolved, moisture spread throughout by a moment of steam heating through the potato pieces making them easier to accept the marinade in the bowl. The potato is tossed all around. Now the asparagus salad has potato and no tomato, although that too can still be added again. This serving has chunks of cheese. It's versatile.