Summary

Ingredients

• 500 g asparaus, reen
• 300 g potato (s)
• 1 bunch radishes
• 0.5 ½ bunch coriander greens

For the dressing:

• 150 ml vegetable stock
• 100 ml red wine vinegar
• 2 cloves garlic)
• 1 onion (s)
• 1 bay leaf
• salt and pepper
• Vegetable oil

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Instructions

1. Finely dice the onion and garlic. Heat some vegetable oil and sweat both in it until translucent. Deglaze with the red wine vinegar and vegetable stock, add the bay leaf and season the dressing with salt and pepper. Simmer for 20 minutes with the lid open.
2. Peel and dice the potatoes and boil in salted water, then drain. Cut off the hard asparagus ends, cut the asparagus into 3 cm pieces and fry in a little vegetable oil. Salt and pepper the asparagus. Finely slice the radishes and place in a salad bowl with the potatoes and asparagus.
3. Mix in the dressing and the chopped coriander and serve the salad warm or let it steep, it also tastes cold.