Asparagus and potato salad with bacon

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 25 minutes. Peel the asparagus and cut off the woody ends. Cook the asparagus in salted water with butter and some sugar for about 15 minutes until al dente. Wash the mangetouts and add them to the asparagus about 3 minutes before the end of the cooking time.

2. 2

   Drain the asparagus and mangetouts and rinse briefly in cold water. Peel and finely chop the onion. Bring the stock, onion, vinegar and 4 tbsp. oil to the boil, season with sugar, salt and pepper. Drain the potatoes, rinse and peel them and cut them into slices. Pour the marinade over the potatoes and let them stand for about 30 minutes

3. 3

   Heat 1 tsp. oil in a frying pan. Leave the slices of bacon in it until crisp. Take out and drain on kitchen paper. Break the bacon into pieces. Wash and halve the tomatoes. Cut asparagus spears into pieces. Stir pesto and 1 tablespoon of oil and possibly 1 tablespoon of water until thin

4. 4

   Add the tomatoes, asparagus and mangetouts to the potatoes and mix. Season salad with salt, pepper and sugar again. Loosely fold in bacon and half of the pesto. Add the rest of the pesto

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
410 kcal

CARBS
32 g

FATS
27 g

PROTEINS
10 g