Fried potato salad with avocado and green asparagus in orange balsamic dressing

Ingredients for 4 servings:

• 500 g potatoes
• 500 g asparagus, green
• 3 avocados (preferably the dark-skinned Hass)
• 150 g lamb’s lettuce
• 250 g cocktail tomatoes
• some olive oil
• salt and pepper
• 4 tbsp balsamic vinegar, light or dark
• 10 tbsp orange juice, freshly squeezed
• salt and pepper
• Sugar
• n. B. herbs
• 8 tbsp olive oil, good

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

sounds unusual, but tastes very delicious

Wash and peel the potatoes, and cut into approximately 1 x 1 cm cubes. Boil for 10 minutes. Cut off the bottom of the green asparagus, peel the lower third, and cut diagonally into 1.5 cm pieces. Heat olive oil in a large pan and fry the potato cubes until crispy. Add the asparagus and cook over medium heat for 5-10 minutes. The asparagus should be soft on the outside and still crunchy on the inside. Remove from the heat and let stand in the pan. Peel and dice the avocado. Wash the lamb’s lettuce and shake dry. Wash and quarter the cocktail tomatoes. For the dressing, vigorously shake the balsamic vinegar, freshly squeezed orange juice, salt, sugar (amount depending on the sweetness of the orange and the quality of the balsamic vinegar), and pepper in a lidded jar. Season to taste, add herbs and olive oil if desired, and shake vigorously again. Gently mix all ingredients together with the dressing in a bowl and serve lukewarm if possible. White bread and white wine go well with this. Notes: It’s important not to use too ripe avocados, as otherwise they’ll get mashed when mixing the ingredients. The Hass variety (recognizable by its dark brown, knobbly skin) is therefore best for this recipe, as these are the most aromatic and, in my experience, always taste good (the green, smooth-skinned varieties often contain tasteless ones). Herbs, in my opinion, are always a matter of taste. Mediterranean varieties, such as thyme, rosemary, and basil, go well with this. Or you could try the more typical German option, parsley and chives. I haven’t tried Asian herbs yet. If anyone has experimented with coriander, lemongrass, or similar herbs, I would be delighted to hear your feedback.