Summary

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

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Instructions

1. 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.
2. In the meantime, mix the yoghurt with the crème fraîche, mayonnaise, chives and parsley. Season to taste with salt, pepper, lemon juice and sugar.
3. Cut the potatoes into thin slices and fold in, as well as the drained asparagus.
4. Tastes great with pan-fried or grilled meat.