Asparagus plate with bacon potatoes
easy
45 mins
45 mins
Ingredients
- 1 kg small new potatoes
- 1 kg white asparagus
- 1 kg green asparagus
- 7-10 Tbsp Salt
- 2 TEASPOONS Sugar
- 1 TABLESPOON Lemon juice
- 80 g Bacon
- 6 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 150 g Carrots
- 200 g Tomatoes
- 2 Shallots
- 1 Pot of basil
- 3 TABLESPOONS white balsamic vinegar
- 2 TABLESPOONS Fruit vinegar
- 1 TEASPOON green peppercorns
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Basil and lemon
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the potatoes and cook in boiling water for 15-20 minutes. In the meantime, peel and wash white asparagus and cut off the woody ends. Wash green asparagus, cut off woody ends. Bring plenty of water to the boil. Season with salt, 1/2 teaspoon sugar and lemon juice. Cook the white asparagus in it at medium heat for 12-15 minutes.
- 2
Add green asparagus after 5 minutes. Cut the bacon in half lengthwise. Wrap the bacon around the potatoes and pin them with small wooden skewers. Shortly before serving, fry for about 5 minutes in 2 tablespoons of hot oil while turning. Season with pepper. For the vinaigrette, peel, wash, finely dice and briefly blanch the carrots. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and chop the shallots. Wash basil, chop leaves roughly. Season vinegar with salt, peppercorns, lemon peel and 1 1/2 teaspoon sugar to taste. Fold in 4 tablespoons of oil.
- 3
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and chop the shallots. Wash basil, chop leaves roughly. Season vinegar with salt, peppercorns, lemon peel and 1 1/2 teaspoon sugar to taste. Fold in 4 tablespoons of oil. Arrange the asparagus with the vinaigrette and bacon potatoes on a plate. Garnish with fresh basil and lemon
Nutrition Facts
460 kcal
45 g
23 g
16 g
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