Potato and green asparagus salad with red onions

Ingredients for 4 servings:

• 500 g waxy potatoes
• 500 g asparagus, green
• 2 large onions, red, in large pieces
• 100 ml vegetable stock
• 1 tbsp mustard
• 2 tbsp maple syrup
• some olive oil
• some balsamic vinegar, light
• e.g. salt and pepper
• some olive oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

delicious as a side dish for grilling, healthy and low in fat

Boil the potatoes the day before (35-40 minutes, depending on the size – use a fork to test the consistency), let them cool, peel them, and slice them the next day so they don’t fall apart so easily. Peel the bottom third of the asparagus and trim the ends. Then cut them into approximately 3 cm pieces and cook in a little vegetable stock for about 6-7 minutes, then drain. Sauté the onions in a little olive oil until they start to brown. Make a dressing with the remaining ingredients. Add more to the “approximately” instructions according to taste. It’s best to mix everything in a shaker. Then combine the dressing with the potatoes, asparagus, and onions and chill for at least 1 hour. Mix again before serving and season to taste.