John Myers
Ingredients for 3 servings:
- 500 g asparagus, green
- 300 g potatoes
- 1 bunch of radishes
- ½ bunch coriander leaves
- 150 ml vegetable stock
- 100 ml red wine vinegar
- 2 garlic cloves
- 1 onion(s)
- 1 bay leaf
- salt and pepper
- vegetable oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
vegan
Finely dice the onion and garlic. Heat a little vegetable oil and sauté both until translucent. Deglaze with the red wine vinegar and vegetable stock, add the bay leaf, and season the dressing with salt and pepper. Simmer uncovered for 20 minutes. Peel and dice the potatoes, boil them in salted water, and drain. Trim the tough ends of the asparagus, cut the asparagus into 3 cm pieces, and sauté them in a little vegetable oil. Season the asparagus with salt and pepper. Finely grate the radishes and add them to a salad bowl along with the potatoes and asparagus. Mix in the dressing and chopped coriander, and serve the salad warm or let it sit; it’s also delicious cold.
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