Asparagus and potato salad with meatballs

Name: Asparagus and potato salad with meatballs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 kg small, new potatoes; 500 g green + white asparagus; 7-10 Tbsp Salt; 1 collar Spring onions; 250 g cherry tomatoes; 150 g raw ham, in thin slices; 13 TABLESPOONS Oil; 1 Bread roll (from the previous day); 1 collar Parsley + Basil; 1 Onion; 750 g mixed minced meat; 1 TABLESPOON medium hot mustard; 1 egg (size M); 7-10 Tbsp Pepper; 2 TEASPOONS Instant vegetable stock; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp squeezed juice of 1 lemon; 7-10 Tbsp grated peel of 2 organic lemons; 1 pinch Sugar; 1 TABLESPOON Almond kernels, without skin; 250 g Mozzarella cheese

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 kg small, new potatoes
500 g green + white asparagus
7-10 Tbsp Salt
1 collar Spring onions
250 g cherry tomatoes
150 g raw ham, in thin slices
13 TABLESPOONS Oil
1 Bread roll (from the previous day)
1 collar Parsley + Basil
1 Onion
750 g mixed minced meat
1 TABLESPOON medium hot mustard
1 egg (size M)
7-10 Tbsp Pepper
2 TEASPOONS Instant vegetable stock
5 TABLESPOONS White wine vinegar
7-10 Tbsp squeezed juice of 1 lemon
7-10 Tbsp grated peel of 2 organic lemons
1 pinch Sugar
1 TABLESPOON Almond kernels, without skin
250 g Mozzarella cheese

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Drain, rinse with cold water and peel, let cool off. Wash the asparagus, cut off the lower woody ends. Peel the white asparagus. Cut asparagus spears into pieces. Cook in boiling salted water for 5-6 minutes. Drain and chill in cold water. Wash and clean spring onions and cut into fine rings. Wash and halve the tomatoes
2
Halve the potatoes and pluck the ham into pieces. Mix both in a bowl with 4 tablespoons of oil. Distribute on a baking tray. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes until golden brown. In the meantime, soak rolls in cold water. Wash the herbs and dab dry. Pluck off leaves and chop finely, except for a little basil for garnishing. Peel onion and chop finely. Knead the minced onion well with about half of the parsley, squeezed bread roll, mustard and egg. Season with 1 tsp salt and pepper. Form approx. 12 meatballs from the minced meat mixture
3
Take out the potatoes and ham, put the ham aside. Heat 350 ml of water in a saucepan, dissolve stock in it. Let it cool down a little. Stir in vinegar, lemon juice, 3 tablespoons of oil and half of the lemon peel. Season to taste with salt, pepper and sugar. Pour hot stock over the potatoes and let it steep a little. Heat 2 tablespoons of oil in a frying pan. Fry the meatballs in portions on each side. Remove and place on a baking tray. Cook the meatballs in a hot oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 15 minutes
4
Roast the almonds in a pan without fat, take them out and let them cool down. Finely chop the almonds. Mix remaining chopped herbs and lemon peel with almonds and 4 tbsp. oil. Season with salt and pepper. Drain mozzarella and cut into slices. Spread the mozzarella over the meatballs and melt in a hot oven for about 5 minutes. Mix prepared salad ingredients into the potatoes. Season to taste once again. Drizzle herb oil on the meatballs and serve. Garnish with basil