Asparagus and roast potato salad with meatballs

Name: Asparagus and roast potato salad with meatballs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 kg small new potatoes; 500 g white and green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 100 g thin slices of raw ham; 11-12 Tbsp Oil; 1 Organic Lemon; 1 TEASPOON Vegetable broth; 5 TABLESPOONS White wine vinegar; 1 Bread roll (from the previous day); 1 Onion; 1 collar Parsley and basil; 750 g mixed mince; 1 Egg (Gr. M); 1 TABLESPOON medium hot mustard; 1 TABLESPOON Almond kernels (without skin); 250 g cherry tomatoes; 1 collar Spring onions; 250 g Mozzarella

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 kg small new potatoes
500 g white and green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
100 g thin slices of raw ham
11-12 Tbsp Oil
1 Organic Lemon
1 TEASPOON Vegetable broth
5 TABLESPOONS White wine vinegar
1 Bread roll (from the previous day)
1 Onion
1 collar Parsley and basil
750 g mixed mince
1 Egg (Gr. M)
1 TABLESPOON medium hot mustard
1 TABLESPOON Almond kernels (without skin)
250 g cherry tomatoes
1 collar Spring onions
250 g Mozzarella

Directions

1
Wash new potatoes and cook covered 15-20 minutes. Wash asparagus, peel white asparagus. Cut the woody ends off the whole asparagus. Cut the asparagus into pieces, cover and cook in boiling salted water with 1 teaspoon of sugar for 5-7 minutes.
2
Drain, quench. Potatoes quench, peel and halve. Pluck ham into pieces. Mix both with 3 tablespoons of oil. Put them on a tray in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
3
manufacturer) roast for about 30 minutes.
4
Wash and dry the lemon and grate the peel. Squeeze the lemon. Bring 350 ml water to the boil, dissolve the stock in it. Stir in vinegar, lemon juice and half the peel. Season with salt, pepper and 1 tsp. sugar.
5
Emulsify 3 tablespoons of oil.
6
Soak the buns. Peel and chop onion. Wash herbs separately, shake dry and chop finely. Knead the minced meat with the bread roll pressed out, onion, half parsley, egg and mustard. Season with 1 1⁄2 tsp salt and 1 tsp pepper and form approx. 12 meatballs.
7
Roast the almonds in a pan without fat. Take out and let it cool down. Heat 2 tablespoons of oil in the pan. Fry the meatballs in it in portions on each side.
8
Remove the potatoes, mix with the lemon marinade and leave to stand. Put the meatballs on the tray. Reduce oven temperature (electric cooker: 150 °C/.
9
circulating air: 125 °C/gas: see manufacturer) and fry the meatballs for about 20 minutes.
10
Wash the tomatoes, cut them in half. Clean and wash spring onions, cut into rings. Chop the almonds. Mix with remaining lemon peel, rest of herbs and 3-4 tbsp. oil. Season with salt and pepper.
11
Cut the mozzarella into slices, spread on the meatballs and melt in the hot oven for about 5 minutes. Mix asparagus, tomatoes and spring onions into the potatoes, season to taste. Drizzle herb oil over the meatballs.
12
Serve with asparagus and roast potato salad. Drink tip: dry white wine, e.g. a Pinot Blanc.