Asparagus and carrot salad

Name: Asparagus and carrot salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g peeled white asparagus; 100 g cleaned carrots; 7-10 Tbsp salt, white pepper; 50 g cleaned leaf salad (e.g. frisée); 1 TABLESPOON Vinegar; 1-2 drops of sweetener; 1 tsp (5 g) Oil; 7-10 Tbsp pink berries or coloured pepper; 80 g peeled cooked potatoes (e.g. from the previous day); 2-3 (approx. 30 g) thin slices of wholemeal baguette

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g peeled white asparagus
100 g cleaned carrots
7-10 Tbsp salt, white pepper
50 g cleaned leaf salad (e.g. frisée)
1 TABLESPOON Vinegar
1-2 drops of sweetener
1 tsp (5 g) Oil
7-10 Tbsp pink berries or coloured pepper
80 g peeled cooked potatoes (e.g. from the previous day)
2-3 (approx. 30 g) thin slices of wholemeal baguette

Directions

1
Cut the asparagus into approx. 4 cm long pieces. Wash the carrots and cut into thin slices at an angle
2
Cover the asparagus and cook it in lightly salted water for 7-10 minutes. Add carrots and cook for about 2 minutes. Drain the vegetables, collecting 6-7 tbsp. of the asparagus water. Wash the salad and drain well. Pluck into bite-sized pieces
3
Beat the asparagus water, vinegar, salt, pepper, sweetener and oil. Crush pink berries. Finely dice potatoes or roughly mash them with a fork. Stir both into the sauce. Arrange salad, asparagus and carrots, pour sauce over them. Add the bread.
4
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