Summary

Ingredients

• 1 kg asparagus
• 500 g potato (s)
• 250 g rocket
• 15 cherry tomato (s)

For the vinaigrette:

• 1 tablespoon mustard, coarse-grained
• 50 ml white wine vinegar
• 50 ml olive oil
• 100 ml water
• Salt and pepper, black and white from the mill
• 15 peppercorns, pink, ground in a mortar
• Pinch sugar

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Instructions

1. Cook the potatoes in the skin until done, peel them, let them cool down, halve them if necessary and cut into medium-thick slices. Peel the asparagus, cut each stick into 4 to 5 pieces and steam the asparagus for 10-15 minutes until it is the desired degree of cooking. Clean the rocket and cut into fine strips and cut the tomatoes in half.
2. Mix a vinaigrette from the above ingredients (except for the pink pepper) and season to taste.
3. First stir the potatoes, then the steamed, warm asparagus pieces into the vinaigrette, add the tomatoes and rocket and fold in; season to taste again.
4. Serve the salad sprinkled with the pink pepper.
5. Wiener schnitzel or turkey medallions taste great with it.
6. The recipe is designed as a main course for 2 people - if the salad is to be served as a starter, the amount should be enough for four people.