Asparagus and potato salad

Ingredients for 4 servings:

• 500 g asparagus, green
• 500 ml vegetable stock
• 500 g potatoes, small, cooked
• 1 bunch of spring onions
• 2 tbsp oil
• 1 apple, red
• 3 tbsp apple cider vinegar
• salt and pepper
• 1 tsp sugar
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

low in fat, easy to prepare and low in calories

First, wash the asparagus, peel the bottom third, trim off the woody ends, and slice diagonally into approximately 2 cm long pieces. Bring 500 ml of stock to a boil, cover, and simmer the asparagus gently for 8-10 minutes. Boil the potatoes with their skins on for about 20-25 minutes, peel, and slice. Trim the spring onions and slice them diagonally. Remove the asparagus with a slotted spoon and set the stock aside. Sauté the spring onions in a pan with the oil and deglaze with 100 ml of stock. Do not peel the apple; slice it, then cut it into sticks. Add these to the stock and season with apple cider vinegar, salt, pepper, and sugar. Bring to a boil once, about 1 minute. Then place the potatoes in a bowl, pour the hot stock over them, and mix well. Let the whole thing simmer for 10 minutes. Before serving, cut the chives into rolls, fold in and serve.