Warm asparagus salad

Ingredients for 4 servings:

• 500 g potatoes
• 500 g asparagus, white
• 150 g cherry tomatoes
• n. B. Pepper, freshly ground
• e.g. Hollandaise sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

The spring version

Boil the potatoes with their skins on for about 20 minutes; they shouldn’t be too soft, so they don’t fall apart when sliced. Once the potatoes are cooked, peel them off and cut them into desired-sized pieces. Peel the asparagus, cut them into 4 cm pieces, and blanch them in boiling water for 8-10 minutes. Drain them in a sieve and rinse them with cold water. Wash and halve the cherry tomatoes, trim the spring onions, and slice them into thin rings. There are several options for the hollandaise sauce. You can either find a recipe on Chefkoch and make it yourself, make hollandaise sauce from powder, or use the one from a tetra pack. I confess, I always choose the latter option; I’ve messed up the homemade one several times. Mix the warmed sauce with the asparagus and potatoes, divide everything between plates, and garnish with the tomatoes and spring onions. Finally, sprinkle with freshly ground pepper and serve.