Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg asparagus, white
- 700 g potato (s)
- 1 bunch parsley, smooth (large bunch)
- 1 lemon (s), juice it
- 150 ml vegetable stock, strong
- salt and pepper
- possibly olive oil
Print Recipe
Pin Recipe Instructions
- Boil the potatoes as jacket potatoes, steam and allow to cool slightly, then peel and cut into slices.
- Peel the asparagus and cut it twice to create mouth-sized pieces. Boil them or, better yet, steam them so that they stay firm to the bite.
- Heat the vegetable stock and pour over the potatoes, stir gently.
- Then add the asparagus, mix everything carefully and let it steep (at least 1 hour). The vegetable broth should have been absorbed, if necessary add a little broth.
- When the salad has cooled down, add the finely chopped parsley and lemon juice, grind with fresh pepper and add salt if necessary.
- A dash of the best olive oil makes the salad more velvety.
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