Easter: Potato salad with asparagus shavings -- Mario Batali approves
The secret is in the asparagus prep, says O'Donnel.
"Last year around this time, I learned about a trick from Mario Batali, who sang the praises of shaved asparagus," says O'Donnel. "Basically what you do is take a veggie peeler and run it along raw asparagus stalks, so that they're shaved into thin pieces. Dress the shavings with lemon, olive oil and shaved parmesan cheese. I might even add a wee bit of Dijon mustard, about 1 teaspoon."
Then, while your asparagus spears are soaking up the dressing, prep your potatoes as per usual -- boil your favorite variety (O'Donnel recommends Yukon Gold). Then loosely break up with a masher. Once they've cooled a bit, incorporate your asparagus dressing, add salt and pepper to taste and, voila: time for an extra glass of wine.