Lukewarm asparagus-potato salad

Name: Lukewarm asparagus-potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg white asparagus; 750 g small new potatoes; 7-10 Tbsp Salt, sugar; 250 g cherry tomatoes; 60 g Rocket or frisée salad; 1 Onion; 2-3 tablespoons (30 g) Pine nuts; 2 tablespoons (30 g) Butter; 5-6 Tbsp Olive oil; 8-10 Tbsp white balsamic vinegar; 7-10 Tbsp white pepper; 80 g air-dried fine ham in thin slices or Parma ham

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg white asparagus
750 g small new potatoes
7-10 Tbsp Salt, sugar
250 g cherry tomatoes
60 g Rocket or frisée salad
1 Onion
2-3 tablespoons (30 g) Pine nuts
2 tablespoons (30 g) Butter
5-6 Tbsp Olive oil
8-10 Tbsp white balsamic vinegar
7-10 Tbsp white pepper
80 g air-dried fine ham in thin slices or Parma ham

Directions

1
Wash the asparagus, peel and cut off the woody ends. Cut asparagus into diagonal pieces. Wash potatoes well and cook for about 20 minutes. Cook the asparagus in boiling, lightly salted water covered with some sugar for about 15 minutes
2
Wash and quarter the tomatoes. Wash rocket and pluck smaller. Peel and finely dice onion. Drain asparagus and potatoes, keep 5 tbsp. asparagus stock. Roast pine nuts without fat and take them out. Halve potatoes
3
Heat butter and oil in a large frying pan. Lightly sauté the potatoes and asparagus in it and remove. Sauté the onion in hot frying fat. Deglaze with vinegar and asparagus stock. Season with salt, pepper and some sugar
4
Cut 3/4 of the ham into small pieces. Mix with the prepared salad ingredients and marinade. Serve with the rest of the ham and seeds