Hearty asparagus salad
easy
60 mins
60 mins
Ingredients
- 250 g Potatoes
- 7-10 Tbsp Salt
- 300 g frozen
- 7-10 Tbsp French beans
- 500 g white asparagus
- 1/2 TEASPOON Sugar
- 7-10 Tbsp juice of 1/2 lemon
- 2 Eggs
- 250 g Tomatoes
- 1 small onion
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp white pepper
- 6 TABLESPOONS Oil
- 1 potty Basil
Directions
- 1
Wash the potatoes and cook in salted water for about 20 minutes. Stew the beans in a little salt water covered for about 15 minutes. In the meantime, wash and peel the asparagus and cut off the woody ends.
- 2
Cut the asparagus into bite-sized pieces. Boil up salted water, sugar and lemon juice. Steam the asparagus covered in it for 15 minutes. Boil the eggs hard for 10 minutes, rinse and peel them. Drain and peel the potatoes, let them cool down a little and cut them into thick slices.
- 3
Drain the asparagus and beans. Wash and clean the tomatoes and cut into eighths. Peel onion and cut into cubes. Mix vinegar, onions, salt and pepper. Fold in oil vigorously. Dice eggs.
- 4
Wash the basil and dab the leaves slightly dry. Cut large leaves into narrow strips. Mix all the salad ingredients carefully in a large bowl. Serve with white bread or fresh farmhouse bread.
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