Lukewarm asparagus salad

Name: Lukewarm asparagus salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g white asparagus; 500 g green asparagus; 7-10 Tbsp Salt; 500 g baby potatoes; 3 Stem(s) Thyme; 300 g Goat's cheese taler; 50 g Parma ham; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Pepper; 100 g red onions; 6 TABLESPOONS Wine vinegar; 1-2 TEASPOONS Sugar; 4 TABLESPOONS Oil; 7-10 Tbsp Thyme and olives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g white asparagus
500 g green asparagus
7-10 Tbsp Salt
500 g baby potatoes
3 Stem(s) Thyme
300 g Goat's cheese taler
50 g Parma ham
2 TABLESPOONS Butter or margarine
7-10 Tbsp Pepper
100 g red onions
6 TABLESPOONS Wine vinegar
1-2 TEASPOONS Sugar
4 TABLESPOONS Oil
7-10 Tbsp Thyme and olives

Directions

1
Wash the asparagus. Peel white asparagus. Cut the woody ends off the white and green asparagus. Cook white asparagus in boiling salted water for about 12 minutes, green asparagus for about 8 minutes at low heat.
2
In the meantime, wash the potatoes and cook for 15-20 minutes. Then rinse with cold water, peel and cut in half. Asparagus crosswise and if desired also lengthwise halve. Wash thyme and divide into small twigs. Wrap each cheese taler with some ham.
3
Wrap the thyme in it. Melt the fat. Fry asparagus and potatoes in it in portions, season with salt and pepper and mix. Swivel the cheese taler briefly in the frying fat and arrange on the salad.
4
Onions peel, finely dice. Bring vinegar and onions to the boil. Season with salt, pepper and sugar. Add oil and drizzle over the salad while still hot. Serve garnished with fresh thyme and olives.