Potato and Asparagus Salad with Hard-boiled Eggs
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- 400 grams green Asparagus
- 1 shallot
- 4 Tbsps Canola oil
- 150 milliliters Vegetable broth
- salt
- peppers
- 1 tsp hot Mustard
- 2 hard-boiled eggs
- 1 handful Fresh herbs (Parsley and chervil)
- Daisy (for garnish)
Preparation steps
1.
Rinse potatoes and steam until tender, about 30 minutes. Then peel, let cool and cut into slices.
2.
Peel bottom thirds of asparagus spears and cut into 2-3 cm (approximately 3/4-1 inch) long pieces. Peel and finely chop shallot. In a pan, cook shallot and asparagus briefly in 1 tablespoon hot oil. Deglaze with broth and season with salt and pepper. Cover and cook about 5 minutes. Pour mixture over potatoes, add mustard and mix gently. Let stand about 15 minutes.
3.
Peel and chop eggs. Rinse herbs, shake dry, strip leaves from stems and coarsely chop.
4.
Gently mix remaining oil, herbs and chopped eggs with potato-asparagus salad. Season to taste and serve garnished with daisies.
