Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potato (s), waxy
- 500 g asparaus, reen
- 2 large onion (s), red, cut into large pieces
For the dressing:
- 100 ml vegetable stock
- 1 tablespoon mustard
- 2 tablespoon maple syrup
- some olive oil
- some balsamic vinegar, light
- salt and pepper
- some olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Boil the potatoes into jacket potatoes the day before (depending on size 35 - 40 minute fork test), let cool, peel and only cut into slices the next day so that they do not fall apart so easily.
- Peel the lower third of the asparagus and cut off the ends. Then cut into pieces about 3 cm in size and cook in a little vegetable stock for about 6-7 minutes, drain.
- Fry the onions in a little olive oil until they take on a little color.
- Make a dressing from the remaining ingredients. Please add to the approximately information according to your taste. It`s best to mix everything in a shaker.
- Then mix the dressing with the potatoes, asparagus and onions and chill for at least 1 hour. Mix again before serving and season to taste.
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