John Myers
Ingredients for 4 servings:
- 1 kg asparagus, white
- 700 g potatoes
- 1 bunch parsley, flat (large bunch)
- 1 lemon(s), juice
- 150 ml vegetable broth, strong
- salt and pepper
- possibly olive oil
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Side dish to fish, pan-fried or grilled dishes
Boil the potatoes in their jackets, steam them, and let them cool slightly, then peel and slice. Peel the asparagus and cut them in half to create bite-sized pieces. Boil them, or better yet, steam them to retain their firmness. Heat the vegetable stock and pour it over the potatoes, stirring gently. Then add the asparagus, mix everything gently, and let it simmer (at least 1 hour). The vegetable stock should be absorbed; add a little more if necessary. Once the salad has cooled, add the finely chopped parsley and lemon juice, season with fresh pepper, and add more salt if desired. A dash of the best olive oil will make the salad more velvety.
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