Asparagus and potato salad with arugula and tomatoes

Ingredients for 2 servings:

• 1 kg asparagus
• 500 g potatoes
• 250 g arugula
• 15 cherry tomatoes
• 1 tbsp coarse-grained mustard
• 50 ml white wine vinegar
• 50 ml olive oil
• 100 ml water
• Salt and pepper, black and white, from the mill
• 15 peppercorns, pink, ground
• Pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes in their skins until tender, peel, and let cool. Halve if necessary and then slice into medium-thick slices. Peel the asparagus, cut each stalk into 4 to 5 pieces, and steam for 10-15 minutes, until tender. Trim and finely slice the arugula, and halve the tomatoes. Mix the above ingredients (except the pink peppercorns) into a vinaigrette and season to taste. Stir the potatoes, then the steamed, warm asparagus pieces into the vinaigrette, add the tomatoes and arugula, and fold in; season again. Serve the salad sprinkled with the pink peppercorns. Serve with Wiener Schnitzel or turkey medallions. This recipe is designed as a main course for 2 people; if the salad is to be served as a starter, the quantity should be sufficient for four people.