Colorful asparagus salad

For 4 people
  • 500 g small new potatoes
  • 750 g white asparagus
  • Salt, some sugar, pepper
  • 1/2 Bund Dill
  • 1 medium-sized onion
  • 3-4 EL Oil
  • 4 EL white balsamic vinegar - Vinegar
  • 1/2 TL vegetable broth
  • some lettuce leaves
  • 75 g Rocket (rocket)
  • 200 g Cherry or small Tomatoes
  • 150-200 g Mushrooms
  • white pepper
60 Minutes
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1.
Wash the potatoes and cook for 15-20 minutes. Quench, if necessary peel and let cool down. Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Cover and cook in boiling water with salt and sugar for 8-10 minutes. Drain, keep the asparagus stock
2.
Wash the dill, cut finely. Peel and finely dice the onion. Sauté in hot oil. Deglaze with approx. 1/8 l asparagus stock, stir in vinegar and stock. Stir in the dill. Cut the potatoes into wedges. Mix with asparagus and marinade. Approx. Let it steep for 30 minutes
3.
Clean and wash the lettuce and rocket salad and pluck them into bite-sized pieces. Wash tomatoes and cut in half or quarter. Clean the mushrooms, wash them if necessary and cut them into thin slices. Fold everything under the asparagus, season again
1 person approx.:
  • 180 kcal
  • 750 kJ
  • 7 g protein
  • 8 g ​​fat
  • 18 g carbohydrates

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