Asparagus with tomato salsa and potato wedges

Name: Asparagus with tomato salsa and potato wedges
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Tomatoes; 1 Spring onion; 1 red chilli pepper; 2 TEASPOONS Capers; 1 Lime; 100 g cooked ham; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g white and green asparagus; 750 g frozen potato wedges; 7-10 Tbsp Oil; 10 Stem(s) Basil; 4 Caper apples for garnishing

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Tomatoes
1 Spring onion
1 red chilli pepper
2 TEASPOONS Capers
1 Lime
100 g cooked ham
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g white and green asparagus
750 g frozen potato wedges
7-10 Tbsp Oil
10 Stem(s) Basil
4 Caper apples for garnishing

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Clean and wash spring onion and cut into fine strips. Clean, wash and cut the chilli pepper lengthwise and remove the seeds.
2
Finely chop the pod and capers. Wash lime hot, grate dry and grate peel. Cut ham into small squares. Peel garlic. Mix tomatoes, ham, chilli, capers, spring onions, lime zest and oil.
3
Press the garlic through a garlic press, add and season the salsa with salt, pepper, lime juice and sugar, let it stand. Wash and peel white asparagus and cut off woody ends. Cook in boiling water with salt and sugar for 12-15 minutes until al dente.
4
Wash the green asparagus and cut off the woody ends. Cook in boiling salt water for about 8 minutes until al dente. Fry potato wedges in hot oil according to package instructions until golden brown. Season with salt. Wash the basil, dab dry and set aside some for garnishing.
5
Pluck the remaining basil from the stalks, chop leaves finely and fold into the salsa. Remove the asparagus, drain briefly and arrange on plates with potato wedges and salsa. Garnish with halved caper apples and basil.