Lukewarm potato and asparagus salad

Name: Lukewarm potato and asparagus salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g white asparagus; 600 g baby potatoes; 7-10 Tbsp Salt; 250 g cherry tomatoes; 1 collar (approx. 60 g) Rocket; 1 Onion; 50 g Pine nuts; 30 g Butter; 5 TABLESPOONS Olive oil; 100 ml white balsamic vinegar; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Sugar; 1 package (80 g) air-dried fine ham

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g white asparagus
600 g baby potatoes
7-10 Tbsp Salt
250 g cherry tomatoes
1 collar (approx. 60 g) Rocket
1 Onion
50 g Pine nuts
30 g Butter
5 TABLESPOONS Olive oil
100 ml white balsamic vinegar
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Sugar
1 package (80 g) air-dried fine ham

Directions

1
Clean the asparagus (cut off the lower woody ends), peel and wash. Cut the asparagus into wide diagonal slices. Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. Then drain. Put asparagus in boiling salted water and cook for 12-14 minutes.
2
Then pour onto a sieve and drain. Clean, wash and quarter the tomatoes. Wash the rocket, dab dry and drain. Peel and finely chop the onion. Roast pine nuts in a pan without fat. Cut potatoes in half. Heat butter and oil in a pan, fry onion in it. Deglaze with vinegar and warm up. Season with salt, pepper and sugar. Mix potatoes, asparagus, rocket, tomatoes and 3/4 of the ham.
3
Heat butter and oil in a pan, fry onion in it. Deglaze with vinegar and warm up. Season with salt, pepper and sugar. Mix potatoes, asparagus, rocket, tomatoes and 3/4 of the ham. Pour vinaigrette over it. Serve the salad in a bowl. Arrange the rest of the ham on the salad and serve sprinkled with pine nuts