Asparagus and potato salad with arugula

Ingredients for 4 servings:

• 6 m.-large potatoes, waxy
• 1 kg asparagus tips or asparagus spears
• 1 bunch arugula
• 4 tbsp mayonnaise
• Salt and pepper from the mill
• 1 tbsp butter
• some sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Boil the potatoes until tender, peel, and keep warm. Meanwhile, wash the asparagus (peel the asparagus spears and cut into approximately 5 cm pieces) and cook in 1 liter of water with salt, sugar, and a tablespoon of butter for a maximum of 3-5 minutes (3 minutes for thin asparagus, 5 minutes for thick asparagus – the asparagus should be “al dente”). Cut the warm potatoes into even slices. Mix the mayonnaise with salt, pepper, and 1/4 liter of the asparagus stock to make a sauce. Place the potato slices and asparagus ends or tips in a bowl and carefully mix with the sauce. Finally, gently fold in the cleaned and washed arugula. Tastes great, but should be served lukewarm, as the flavor is most intense then.