Asparagus and Potato Salad with Riesling-Tarragon Vinaigrette
""David Bouley has known me for five years, but I've known him for over 13. In 1990, for my master's thesis for journalism school, I donned chef's whites and sneaked into the kitchen at New York City's Bouley, hoping to get a firsthand glimpse of a star chef throwing tantrums. But David was all quiet concentration. He was much more talkative when we wrote his cookbook, East of Paris—amazingly so. A question about asparagus would lead to tangential stories about his childhood, his travels and his motorcycle camping trip through the desert with Lyle Lovett. He may have even cooked asparagus out there—with David, it's hard to tell," says Melissa Clark...."
INGREDIENTS
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2 pounds thin asparagus
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1 pound medium Yukon Gold potatoes, scrubbed but not peeled
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1 teaspoon coriander seeds, crushed
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1/4 cup tarragon leaves
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1/4 cup flat-leaf parsley leaves
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2 tablespoons snipped chives
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1/4 cup Riesling or other off-dry white wine
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1 1/2 tablespoons white wine vinegar
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1 teaspoon Dijon mustard
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1/2 cup plus 1 tablespoon extra-virgin olive oil
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Salt and freshly ground pepper
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