Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 6 medium potatoes, waxy
- 1 kg asparagus tips or asparagus spears
- 1 bunch rocket
- 4 tablespoon mayonnaise
- Salt and pepper from the mill
- 1 tablespoon butter
- some sugar
Print Recipe
Pin Recipe Instructions
- Boil the potatoes until done, peel them, keep warm.
- In the meantime, wash the asparagus (peel the asparagus and cut into pieces approx. 5 cm in size) and cook in 1 l water with salt, sugar and a tablespoon of butter for a maximum of 3 - 5 minutes (3 minutes thin asparagus, 5 minutes thick asparagus - Asparagus should be al dente).
- Cut warm potatoes into even slices.
- Mix the mayonnaise with salt, pepper and 1/4 l of the asparagus stock into a sauce.
- Put the potato slices, asparagus ends or tips in a bowl and mix carefully with the sauce. Finally, carefully fold in the cleaned, washed rocket.
- Tastes great, but should be served lukewarm, as this is when the taste is most intense.
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