Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s), waxy
- 150 g yourt
- 200 g crème fraîche
- 4 tablespoon mayonnaise
- 500 g asparaus, reen
- Chives, finely chopped
- Parsley, finely chopped
- Lemon juice
- Salt and pepper, whiter
- sugar
Print Recipe
Pin Recipe Instructions
- Boil the potatoes and peel them when they have cooled slightly. Cut only the ends of the green asparagus (approx. 1 - 2 cm). Cut the asparagus stalks into 1-2 cm pieces and cook in water with salt and a little lemon juice, but still firm to the bite.
- In the meantime, mix the yoghurt with the crème fraîche, mayonnaise, chives and parsley. Season to taste with salt, pepper, lemon juice and sugar.
- Cut the potatoes into thin slices and fold in, as well as the drained asparagus.
- Tastes great with pan-fried or grilled meat.
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