John Myers
Contents
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Ingredients
- 800 g Potatoes, as small as possible
- 250 g Asparagus green
- 250 g Asparagus white
- 3 Spring onions fresh
- 125 g Cherry tomatoes
- Olive oil
- 50 g Parma ham
- 3 tbsp White balsamic vinegar
- Salt
- Pepper from the grinder
- Sugar
- 1 Organic lemon
- 1 tsp Vegetable broth
- 1 tbsp Roasted pine nuts
- 1 bunch Basil
Instructions
- Wash the potatoes and cook with the skin on for about 20 minutes. Drain the potatoes, rinse and cut in half. Pluck the Parma ham into pieces. Put together with the potatoes in a coated baking dish, mix with 2 tablespoons of olive oil and roast at 200 ° C for 30 minutes.
- Peel the asparagus and cut off the woody ends. Cut the asparagus into pieces (thirds). Cook the white asparagus in boiling salted water with a teaspoon of sugar for 7 minutes, then add the green asparagus and cook for another 5 minutes. Pouring off. Heat some olive oil in a pan and fry the asparagus in it until golden brown. Remove.
- Wash tomatoes, cut in half. Clean the spring onions and cut into rings. Roast pine nuts in a pan without fat. Briefly sauté the tomatoes in the remaining asparagus fat. Mix the tomatoes, spring onions, pine nuts, torn basil and asparagus together.
marinade
- For the marinade, grate the lemon peel and squeeze the lemon. Bring 250 ml of water to the boil, stir in the vegetable stock, lemon juice, half of the lemon zest and balsamic vinegar. Season to taste with salt and pepper. Fold in 3 tablespoons of olive oil and a little sugar. Season again to taste.
- Mix some marinade with the potatoes. Add the potatoes to the remaining vegetables, mix everything carefully. Possibly stir in the marinade; The salad shouldn't float in the marinade. There were also gratinated meatballs.
Nutrition
Serving: 100gCalories: 54kcalCarbohydrates: 2.2gProtein: 3.9gFat: 3.1g
