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🍽️ Spring Salad with Small Potatoes, Asparagus, and Radishes

287 kcal · 30 min · 4 servings

Spring Salad with Small Potatoes, Asparagus, and Radishes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the small potatoes under running water.
  2. 2. Bring a large pot of water and a generous pinch of salt to a boil.
  3. 3. Add the potatoes to the boiling water and cook them for about 25 minutes until tender.
  4. 4. Peel the lower part of the asparagus until you reach the tender section.
  5. 5. Cut off the hard, woody ends from the asparagus stalks.
  6. 6. Bring a new pot of water to a boil and add a pinch of salt and a pinch of sugar.
  7. 7. Cook the prepared asparagus in this water for about 15 minutes.
  8. 8. Drain the asparagus and immediately rinse it with cold water to stop the cooking process (this is called shocking).
  9. 9. Let the asparagus drain well and cut it into pieces about 3 centimeters long.
  10. 10. Wash the radishes and remove the green stems and root ends.
  11. 11. Cut the radishes into thin wedges or quarters.
  12. 12. Add some oil to a large pan and heat it over medium heat.
  13. 13. Remove the cooked potatoes from the water and pat them dry.
  14. 14. Add the dry potatoes and drained asparagus to the hot pan.
  15. 15. Fry the potatoes and asparagus briefly until they are lightly golden brown and well-coated with oil.
  16. 16. Remove the pan from the heat and add the cut radishes.
  17. 17. Finely chop fresh parsley and add it to the vegetable mix.
  18. 18. Add lemon juice and mix everything gently but thoroughly.
  19. 19. Arrange the mixture in a nice serving bowl.
  20. 20. Grate fresh Parmesan over the dish and serve immediately.

Nutrition per serving