Potato and asparagus salad with carrots and honey vinaigrette

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Peel and wash carrots and slice or cut them into fine strips

2. 2

   Wash the asparagus, cut off the woody ends. Halve the asparagus lengthwise and cut into pieces. For the vinaigrette, wash the lemon hot and grate dry. Grate the peel. Halve the lemon and squeeze half of it. Mix vinegar, stock, 1/2 teaspoon salt, pepper, lemon rind, 1-2 tablespoons lemon juice and honey, bring to the boil. Add the asparagus and stew covered for about 4 minutes. Add carrots and continue to steam for 1-2 minutes. Stir the oil into the asparagus and set aside. Rinse potatoes under cold water, drain and quarter them. Fold the asparagus vinaigrette into the potatoes. Let the salad steep for about 30 minutes. Roast sesame seeds in a pan without fat until golden brown. Wash the basil, shake dry, pluck leaves from the stalks and cut into strips, except for a little to garnish. Fold basil and sesame into the salad and season again with salt and pepper. Arrange in bowls and garnish with the rest of the basil

3. 3

   25 minutes waiting time

Nutrition Facts

KCAL
270 kcal

CARBS
33 g

FATS
12 g

PROTEINS
6 g