Make a warm asparagus-potato salad with Christian

Step 1/ 3

• 150 g new potatoes
• 1 shallots
• ½ clove garlic
• 125 g cherry tomatoes
• 250 g green asparagus
• 5 g parsley

• pot
• cutting board
• knife

Add potatoes to a pot of salted water and let cook until fork tender, approx. 25 min. Peel and thinly slice shallots and garlic. Halve or quarter cherry tomatoes. Peel asparagus and cut in half lengthways, then cut into pieces. Mince parsley.

Step 2/ 3

• ½ egg yolk
• ⅛ tsp mustard
• 60 ml vegetable oil
• ½ lemon
• salt
• pepper

• bowl
• whisk

In a bowl, whisk together egg yolk and mustard. Continue whisking and slowly add in the oil. When the mayonnaise is firmed up, season with lemon zest, juice of half a lemon, salt, and pepper and set aside.

Step 3/ 3

• 25 g grated Parmesan cheese
• sugar

• colander
• frying pan

Drain potatoes, and let briefly cool before cutting into chunks. Heat some oil in a frying pan, then add potatoes and fry for approx. 3 min. Add asparagus and let cook for another 3 min., then add shallots and garlic. Season with salt, pepper, and sugar to taste. Add tomatoes and let cook for another 3 min., just until warm. Sprinkle with parsley and grated Parmesan, and enjoy!

Enjoy your meal!