Summary

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

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Instructions

1. Boil the potatoes as jacket potatoes, steam and allow to cool slightly, then peel and cut into slices.
2. 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.
3. Heat the vegetable stock and pour over the potatoes, stir gently.
4. 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.
5. When the salad has cooled down, add the finely chopped parsley and lemon juice, grind with fresh pepper and add salt if necessary.
6. A dash of the best olive oil makes the salad more velvety.