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Potato and asparagus salad

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Ingredients for 2 servings:

  • 300 g potatoes, new small
  • 600 g asparagus, white
  • 3 tbsp walnut oil
  • ½ lemon(s), juice
  • a few stalks of chives
  • some cress
  • salt and pepper
  • some sugar
  • some butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Spring-fresh, with cress

Boil the washed potatoes with their skins on. Peel the asparagus and cook for about 8-10 minutes until al dente (I add salt, a little sugar, and a knob of butter to the cooking water). Chop the chives. For the dressing, combine the oil, lemon juice (to taste), salt, pepper, and chives. Now slice the asparagus and quarter or eighth the potatoes (with the skins on). Toss both with the dressing and season to taste. Sprinkle with cress and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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