This asparagus sweet potato salad should be at your next BBQ, it does not disappoint. I love asaparagus and when asparagus is in season this salad is so flavourful. Asparagus works so well with so many flavours but dill has to be my favourite and I feel like this salad is an elevated twist on a great classic.
- 2 lg sweet potatoes (chopped in small cubes)
- 1 red onion
- 1 tbsp crushed garlic
- 1 bushel asparagus
- 2 tbsp olive oil
- Salt & Pepper to Taste
- 1/4 cup vegenaise or mayonnaise
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 2 tbsp fresh dill chopped
- 1 tbsp dijon mustard
- Salt & Pepper to taste
Preheat oven to 350 F and line a baking sheet with parchment paper
Chop both sweet potatoes into bite size cubes, toss in 1 tbsp of olive oil, salt & pepper.
Place on pan and bake for 30-35 mins (ovens will vary).
Break or cut asparagus to edible length.
In a frying pan add chopped red onion, plus garlic and sautee for 3 mins.
Add in asparagus and sautee for another 3-5 mins until asparagus are green.
Whisk together vegenaise (or mayonnaise), olive oil, dill, lemon juice and dijon. Add salt & pepper to taste.
Once the sweet potato and asparagus are cooked, combine together in a bowl and refrigerate for 30 mins.
Once ingredients are cold, add in the dressing and refrigerate for atleast another 30 mins.
Serve cold and enjoy!