Spring time brings out the Spargel soups, side dishes, and main course throughout Germany and Austria, white asparagus that is! Grown without sunlight, they have a different taste than green asparagus.
Kartoffelsalat mit Spargel (German)
Serves 3-4
der Salat:
1 lb (450 g) organic new potatoes
1/2 lb (225 g) asparagus, bottom ends trimmed
1 cup (235 ml) sugar snap peas or green beans
2 small radishes
1/2 bunch green onions, sliced thin
die Vinaigrette:
1/4 cup (60 ml) olive oil
2 Tbs. (30 ml) whole grain mustard
2 tsp. (10 ml) smooth Dijon mustard
2 Tbs. (30 ml) white wine vinegar
salt and pepper to taste
Step A and B can be done at the same time.
Step A die Kartoffeln:
1. Place potatoes in a medium saucepan with water reaching 1 inch (2,55 cm) above the potatoes.
2. Bring to a boil and cook 15 minutes, or until potatoes are easily pierced with a knife.
3. Drain and run cold water over potatoes until cooled.
Step B der Spargel:
1. Fill a medium saucepan with water, salt and bring to a boil.
2. Add asparagus. A minute later, add peas or green beans.
3. Cook 2 more minutes then blanch in an ice bath.
4, Drain vegetables and spread on a clean towels to dry.
Step C die Vinaigrette:
Whisk all ingredients together.
Step D setzen sie zusammen/putting it together:
erest 1st/ Cut cooled potatoes, asparagus and peas or beans into 1/2-inch (125 mm) long segments.
zweite 2nd/ Add radishes and green onions.
dritte 3nd/ Toss with vinaigrette up to an hour before serving.
vierte 4th/ Season with salt and pepper (optional).
fünftel 5th/ Refrigerate any leftovers.
