Summary

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

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Instructions

1. Boil the potatoes until done, peel them, keep warm.
2. 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).
3. Cut warm potatoes into even slices.
4. Mix the mayonnaise with salt, pepper and 1/4 l of the asparagus stock into a sauce.
5. 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.
6. Tastes great, but should be served lukewarm, as this is when the taste is most intense.