Summary

Ingredients

• Salt and pepper, sugar
• 500 g asparaus, white
• 500 g asparaus, reen
• 500 g potato (s), small, waxy
• 3 stalk / s thyme
• 300 g cheese, oat cheese thaler
• 50 g Parma ham
• 100 g onion (s), red, finely chopped
• 2 tablespoon butter
• 4 tablespoon vinegar (wine vinegar)
• 4 tablespoon oil
• Olives and thyme for garnish

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Instructions

1. Peel the white asparagus, cut off the lower third from the green asparagus. Halve the asparagus varieties lengthways and cut into pieces. Cook the white asparagus in salted and sugared water for about 5 minutes, then add the green asparagus and cook for another 8 minutes.
2. Cook potatoes in their skins. Then peel and cut in half. Divide the thyme into small twigs. Wrap half of the cheese thaler with a little ham. Wrap the thyme with it.
3. Drain and drain the asparagus. Melt the butter and fry the asparagus and potatoes in portions until golden brown. Salt, pepper and remove. Briefly toss the cheese in the hot fat. Arrange on a large platter. Place the cheese thaler on top.
4. Bring the onions to the boil with vinegar. Season with salt, pepper and sugar. Pour in the oil and drizzle immediately over the salad. Garnish with thyme and olives.