Asparagus Yam Salad

Every spring we get a bumper crop of asparagus and I make this as soon as I can. It's from the Company's Coming - Garden Greens book and it's absolutely fabulous and very different. The soft sweet potato, crisp asparagus, and crunchy pecans are a great combination of textures.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 3  cups  chopped  yams or 3  cups sweet potatoes
• 1  tablespoon  oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon maple syrup
• 1  lb  fresh asparagus spear, tough ends snapped off and cut into 2 inch pieces
•  boiling water
•  ice water
• 1⁄3 cup  coarsely chopped toasted pecans
• 3  tablespoons  coarsely chopped fresh mint leaves
• 2  tablespoons  oil
• 2  tablespoons chili sauce
• 1  tablespoon white vinegar
• 1⁄4 teaspoon salt

Directions

1. Toss first four ingredients in a large bowl.
2. Place on a greased baking sheet in a single layer. Bake in 375°F oven for 25 minutes, turning once.
3. Drizzle with maple syrup . Stir and bake for another 15 minutes until browned. Place back in large bowl.
4. Blanch asparagus in the boiling water for 3 to 5 minutes until bright green. Drain and plunge into ice water. Let stand 10 minutes until chilled. Drain and add to yam or sweet potato.
5. Add pecans to veggies and toss.
6. Dressing: Process mint, second amount of oil, chili sauce, vinegar and salt in blender. Drizzle over veggies and toss.