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Schupfnudel salad with green asparagus

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Ingredients for 4 servings:

  • 500 g potato dumplings
  • 500 g asparagus, green
  • 300 g cocktail tomatoes
  • 250 g mushrooms, pickled
  • 150 g diced ham, finely chopped
  • 100 g freshly grated Parmesan cheese (Parmesan flakes)
  • 3 tbsp oil
  • 3 tsp mustard, medium hot
  • Salt and pepper, black, freshly ground
  • Paprika powder

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Trim the asparagus, fry it in a pan, and let it cool. Brown the ham cubes. Then fry the potato dumplings in the same fat and let it cool. Finely chop the tomatoes and, if desired, the mushrooms. For the dressing, mix the oil from the mushrooms with the oil and mustard and season with salt, ground pepper, and paprika. Mix all ingredients with the dressing. If using Parmesan cheese flakes, you can also sprinkle some on top for decoration at the end.

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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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