John Myers
Ingredients for 2 servings:
- 1 bunch of asparagus, green
- 8 large potatoes
- 150 g feta cheese
- e.g. olive oil
- some lemon juice
- 1 tsp salt
- some pepper
- some thyme
- 3 cloves garlic
- ½ cup water, approx.
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
green asparagus with a twist
Clean the asparagus, trim 2 cm of the ends, and slice thinly. Peel and grate or finely dice the garlic. Fry both in a pan over high heat with a dash of oil for 5 minutes and then add to the salad bowl. Cook the potatoes and slice thinly. Dice the feta cheese and add both to the bowl. For the dressing, mix about 2-3 dashes of olive oil with a generous squeeze of lemon juice (more to taste), salt, pepper, and thyme. Pour in about 1/2 cup of water and mix with the salad ingredients. Let it sit for a moment, then serve while still slightly warm. As a side dish, this quantity is definitely enough for 4 people – we ate the salad as a main course for two.
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