Asparagus salad with cheese eaters

Name: Asparagus salad with cheese eaters
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g baby potatoes; 750 g green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1 collar flat leaf parsley; 1 (approx. 100 g) Federation; 7-10 Tbsp Watercress or arugula; 2 Garlic cloves; 3 tablespoons (40 g) Pumpkin seeds; 6-7 TABLESPOONS Olive oil; 3 TABLESPOONS Pumpkin seed oil or olive oil; 6 TABLESPOONS Balsamic vinegar; 4 Goat cream cheese taler

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g baby potatoes
750 g green asparagus
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1 collar flat leaf parsley
1 (approx. 100 g) Federation
7-10 Tbsp Watercress or arugula
2 Garlic cloves
3 tablespoons (40 g) Pumpkin seeds
6-7 TABLESPOONS Olive oil
3 TABLESPOONS Pumpkin seed oil or olive oil
6 TABLESPOONS Balsamic vinegar
4 Goat cream cheese taler

Directions

1
Wash the potatoes well. Boil in water for 15-20 minutes. Then quench and let cool down. Peel if necessary.
2
Wash the asparagus and cut off the woody ends generously. Cut the asparagus into pieces. Cover them and cook them in salted water with sugar for about 5 minutes.
3
Wash herbs, pluck. Peel garlic, chop roughly. Finely chop cress, except for a good 1/3, parsley, garlic and seeds in the universal chopper. Add 6 tablespoons of olive oil, pumpkin seed oil and vinegar. Flavour pesto. Mix with asparagus and potatoes, let stand for about 30 minutes
4
Briefly fry or grill the cheese in 1 tablespoon of hot olive oil in a pan (e.g. grill pan) or under the hot grill on the highest setting. Season salad again. Fold in the rest of the cress. Serve with warm cheese
5
Drink: Wine spritzer