Name: Fingerling Potatoes With Asparagus and Beets
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup Marzetti® Supreme Caesar; 3/4 pound small unpeeled fingerling potatoes (preferably a variety of colors); 1/4 pound fresh asparagus, cut into 1-inch sections and steamed until just crisp-tender; 3/4 cup matchstick-cut golden beets, steamed until just crisp-tender; 1/2 cup matchstick-cut red bell pepper slices; 3 tablespoons chopped fresh flat-leaf parsley; 2 large fresh basil leaves, very thinly sliced (chiffonade); 1 small shallot, thinly sliced and rings separated; 3 ounces Parmesan cheese, shaved or shredded; Garnish fresh basil

Directions

Place potatoes in medium saucepan; cover with cold water to about 2 inches above potatoes. Bring to boil over medium heat; cook until just tender, about 15 to 20 minutes. Drain; refrigerate to cool, about 1 hour. Cut potatoes in half lengthwise, or quarter if large. Place potatoes, asparagus, beets, bell peppers, Marzetti® Supreme Caesar Dressing, parsley, basil and shallots in a medium bowl. Toss to coat well. Gently stir in half the Parmesan cheese. Cover and chill for 1 hour (or longer). Place on serving platter. Sprinkle top with remaining Parmesan cheese. Garnish with basil, as desired.

Note about recipe: This vibrant array of colors, flavors and textures will delight the eyes and the taste buds. The variety of vegetables and the dressing provides just the right combination for a perfect side dish. And this dish is versatile, it’s easy and great for a picnic but also sophisticated enough to impress guests!