John Myers
Asparagus and Potato Platter
The perfect asparagus and potato platter recipe with a picture and simple step-by-step instructions.
- 0,5 Pc. Cucumber
- 500 g Fresh asparagus
- 1 Pc. Carrot
- 0,5 Cup Blanched peas
- 0,5 head Radicchio
- 1 Pc. Hard boiled egg
- 6 Pc. Peeled waxy potatoes
- Sweet paprika
- Margarine
- 100 g Jerky meat
- 1 tablespoon Cress (garden cress)
- 2 tablespoon Vinegar
- 4 tablespoon Oil
- 1 teaspoon Mustard medium hot
- Salt and pepper
- Peel, cut and blanch the asparagus
- Clean the Radicchio, wash it, spin dry.
- Peel and slice the cucumber (in a pattern) around the edge of the plate.
- Place the radicchio in the middle, then arrange the asparagus on the outside.
- Peel the carrot, slice and blanch (in a pattern), rinse and pour over the radicchio. On top of that the peas.
- Peel the egg in 1/4 cut into the corners and sprinkle with paprika.
- Make the vinaigrette, pour it over the salad just before serving.
- Cut the potatoes into 1/4, add to the hot fat & fry, season with salt. When done, arrange on the salad.
- Cut the dried meat into cubes, fry over the salad.
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