Grilled Spring Vegetable Salad

8 Tbl extra virgin olive oil
1 lemon
1 or 2 garlic cloves, to taste, minced
1-1/2 lbs new potatoes, cut uniformly into quarters or halves
1 lb asparagus, peeled or trimmed
mixed salad greens for six
Parmesan cheese, freshly grated

The potatoes and asparagus can be grilled or oven-grilled. If grilling, prepare the grill at medium heat. If oven-grilling, preheat to 375 degrees.

Combine the olive oil, juice of the lemon, garlic, salt and pepper in a shallow dish or large sealable plastic bag. Add the asparagus and potatoes. Toss to coat the vegetables with the marinade. Let sit for 5 minutes. Remove the vegetables and retain the marinade for use as a dressing.

Grill or oven-grill the potatoes, turning every 10 minutes, until golden brown. This will take about 30 minutes.

Grill or oven-grill the asparagus until soft but not browned. This will take 8 - 10 minutes.

Arrange the mixed greens on salad plates. Top with potatoes and asparagus. Dress with the retained marinade. Top with Parmesan cheese and fresh ground pepper.

Serves six.

Courtesy of Virtuous Recipes.