Colorful asparagus salad

Name: Colorful asparagus salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g small new potatoes; 750 g white asparagus; 7-10 Tbsp salt, some sugar, pepper; 1/2 bunch Dill; 1 medium onion; 3-4 Tbsp Oil; 4 TABLESPOONS white balsamic vinegar; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp some salad leaves; 75 g Arugula (rocket); 200 g cherry or small tomato; 150-200 g Mushrooms; 7-10 Tbsp white pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g small new potatoes
750 g white asparagus
7-10 Tbsp salt, some sugar, pepper
1/2 bunch Dill
1 medium onion
3-4 Tbsp Oil
4 TABLESPOONS white balsamic vinegar
1/2 TEASPOON Vegetable broth
7-10 Tbsp some salad leaves
75 g Arugula (rocket)
200 g cherry or small tomato
150-200 g Mushrooms
7-10 Tbsp white pepper

Directions

1
Wash the potatoes and cook for 15-20 minutes. Quench, peel if necessary and let cool down. Wash asparagus, peel and cut off woody ends. Cut asparagus into pieces. Cook in boiling water covered with salt and sugar for 8-10 minutes. Drain, keep the asparagus stock
2
Wash the dill and cut it finely. Peel and finely chop the onion. Fry in hot oil. Deglaze with approx. 1/8 l asparagus stock, stir in vinegar and stock. Stir in dill. Cut potatoes into slices. Mix with asparagus and marinade. Leave to stand for approx. 30 minutes.
3
Clean and wash the lettuce and rocket and pluck into bite-sized pieces. Wash and halve or quarter the tomatoes. Clean mushrooms, wash if necessary and cut into thin slices. Fold everything into the asparagus, season again