Grilled Potato Rounds With Pesto And Shaved Asparagus

1. 1

   Wash potatoes thoroughly, then cut into 1/2? rounds. Parboil in lots of salted water just until they begin to soften. While potatoes are cooking, spread olive oil on a large, rimmed baking sheet and sprinkle evenly with minced garlic. When potatoes are ready, drain and immediately place on tray, turning to coat. Let them sit for at least 1/2 hour to soak up all of the garlicky goodness, then fire up the grill. (You can also toss them with spice blends if you like, but I wanted to keep things basic.) Cook over medium-high heat, turning once, until the potatoes have nice grill marks on them and are cooked through - crispy on the edges and soft in the center. Liberal sampling is encouraged at this stage.

2. 2

   Throw the first four ingredients into a food processor and pulse until well-chopped. While processor is running, add olive oil in thin stream until it's the consistency you like. (I tend to make a thick version that I can thin out later.) Add salt & pepper to taste.

3. 3

   For the asparagus ribbons, grasp the thick, woody end of the asparagus and run a vegetable peeler down the length of the spear to make ribbons. Toss together with olive oil, lemon juice, salt & pepper, keeping the dressing light so it isn't a mess to eat.

4. 4

   To assemble, spread a little pesto on each potato round and top with a few asparagus ribbons. Devour.

* Per serving · 4 servings · Values may vary.

No additional tips available.