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Photo by: Joseph De Leo
Depending on your preference, use either Aïoli for a strong garlic flavor or the Roasted Garlic Aïoli for a mellow nutty flavor. Watch the potatoes carefully so they don’t overbrown.
Toss the potatoes in a large bowl with the garlic, enough oil to coat, and salt and pepper. Place on an oiled grill and cook, covered, over medium-hot heat for 10 to 15 minutes, or until the potatoes are lightly browned and tender when pierced with a fork. Turn several times with a spatula to ensure even cooking. Remove and keep warm.
Brush the asparagus with the remaining oil and season with salt and pepper. Grill, uncovered, for 5 to 7 minutes, turning frequently, until lightly browned but still crisp. When done, cut on the diagonal into 3 or 4 pieces.
Combine the remaining ingredients in a large bowl. Gently toss with the warm potatoes and the asparagus. Serve warm or at room temperature.
Nutrients per serving (% daily value)
This recipe serves 6. Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Aïoli or Roasted Garlic Aïoli or Marinated Sun-Dried Tomatoes. For nutritional information on Aïoli or Roasted Garlic Aïoli or Marinated Sun-Dried Tomatoes, please follow the links above.
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