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FreistyleRecipes · Travel · Slow Living

Light potato asparagus salad

Prep: 10 minCook: 30 minTotal: 40 minServings: 4 servings

Ingredients

  • 500 gr (18 oz.) potatoes (small)
  • 500 gr (18 oz.) asparagus or asparagus tips (white or green)
  • 1 bunch of rocket salad
  • 250 gr (9 oz.) cocktail tomatoes
  • 1-2 spring onions

Vinaigrette

  • 6 Tbsp balsamic vinegar (white (or classical))
  • 5 Tbsp olive oil
  • 4 Tbsp vegetable broth (dissolved)
  • 1 Tsp maple syrup
  • 1 Spritzer lemon
  • fresh herbs (chive, basil, oregano, thyme)
  • salt & pepper

Instructions

  1. Wash the potatoes and cook them with shell until they are soft
  2. Peel the asparagus and cut them in pieces, roast them in a pan with a little olive oil until they are well done. Season them with some lemon juice and a pinch of sugar and salt
  3. Cut the potatoes in half or quarters (depending on their size) and roast them golden in a pan with a little olive oil, season them with some salt and herbs if you like
  4. Wash the rocket salad, cut the tomatoes in half and cut the spring onions into slices

Vinaigrette

  1. Add all ingredients (but the herbs) into a jar and shake well
  2. Finely chop the herbs and add them
  3. Season with salt & pepper

Notes

Tip from my kitchen: pour the vinaigrette over the potatoes and asparagus while they are still warm – warm, they soak up the dressing far better, and the salad tastes best served lukewarm. Be sure to use waxy or small new potatoes; floury ones fall apart and turn the salad mushy. I always fold in the rocket just before serving so it stays crisp. To prep ahead, pack the potatoes and asparagus into a jar and add the dressing only just before eating, so everything stays fresh. Once asparagus season is over, carrots, avocado or finely shaved fennel work wonderfully too.

Source: frei-style.com/light-potato-asparagus-salad