Asparagus salad with potato vinaigrette

Name: Asparagus salad with potato vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium sized potatoes (à approx. 100 g); 7-10 Tbsp Salt; 1 (approx. 400 g) Head frisée salad; 1 collar (approx. 400 g) Carrots; 500 g white asparagus; 4 TABLESPOONS Vinegar (e.g. tarragon vinegar); 7-10 Tbsp Pepper; 1 pinch Sugar; 4 TABLESPOONS Oil; 1 TABLESPOON pink berries

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 medium sized potatoes (à approx. 100 g)
7-10 Tbsp Salt
1 (approx. 400 g) Head frisée salad
1 collar (approx. 400 g) Carrots
500 g white asparagus
4 TABLESPOONS Vinegar (e.g. tarragon vinegar)
7-10 Tbsp Pepper
1 pinch Sugar
4 TABLESPOONS Oil
1 TABLESPOON pink berries

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. In the meantime, clean and wash the frisée salad, pluck into bite-sized pieces and drain. Cut off the green from the carrots, except for the tender stem base.
2
Peel the carrots and cut them diagonally into slices. Peel the asparagus and break off the woody ends. Cook the asparagus in boiling salted water for 6-8 minutes. Remove the asparagus and set aside. Cook the carrots in the boiling water for about 2 minutes.
3
Take out and let drain. Remove 5 tablespoons of asparagus water. Drain the potatoes, let them evaporate briefly and mash them coarsely with a fork. Season vinegar with salt, pepper and sugar and add the asparagus water.
4
Stir in the oil bit by bit. Mix the potatoes and pink berries with the vinaigrette. Cut asparagus diagonally into pieces of about 3 cm. Mix frisée with asparagus and carrots and arrange on plates.
5
Drizzle with the vinaigrette. Serve with fresh bread.