Asparagus and potato salad with watercress pesto

Name: Asparagus and potato salad with watercress pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 500 g white asparagus; 100 g Watercress; 3 Stem(s) Dill; 2 Garlic cloves; 60 g Pine nuts; 75 ml Olive oil; 2 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Pepper; 2-3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Nasturtium flowers and dill umbels

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
500 g white asparagus
100 g Watercress
3 Stem(s) Dill
2 Garlic cloves
60 g Pine nuts
75 ml Olive oil
2 TABLESPOONS grated parmesan cheese
7-10 Tbsp Pepper
2-3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Nasturtium flowers and dill umbels

Directions

1
Wash the potatoes and cook in boiling salted water for 15-20 minutes. Pour off, rinse with cold water, peel, cool slightly and cut into slices. Wash and peel the asparagus and cut off the woody ends. Cut asparagus into bite-sized pieces and cook in boiling salted water at medium heat for about 15 minutes. For the pesto, clean, wash and roughly chop the watercress. Wash and finely chop the dill.
2
Peel garlic and press it through a garlic press. Roast pine nuts in a pan without fat until golden brown. Puree cress, dill, garlic, pine nuts, olive oil and parmesan in a blender. Season to taste with salt, pepper, vinegar and sugar. Mix pesto, potatoes and asparagus and let it stand for a while. Serve garnished with nasturtiums and dill umbels