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🥗 Green asparagus salad with beans, peas and spinach

247 kcal · 30 min · 4 servings

Ingredients

• 400 g small, waxy potatoes
• salt
• 400 g green asparagus
• 150 g broad beans
• 150 g green peas
• 1 handful fresh, young leaf spinach
• 2 tbsp white wine vinegar
• 0.5 tsp hot mustard
• 4 tbsp olive oil
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in this salted water for about 25 minutes.
4. 4. Peel the lower third of the green asparagus stalks.
5. 5. Cut off the woody ends of the asparagus stalks.
6. 6. Halve the asparagus stalks in the middle.
7. 7. Cook the asparagus in boiling salted water for about 10 minutes until tender but firm.
8. 8. Drain the asparagus.
9. 9. Rinse the asparagus under cold water to stop the cooking process.
10. 10. Let the asparagus drain well.
11. 11. Bring fresh water to a boil and add a pinch of salt.
12. 12. Cook the broad beans for about 8 minutes (this is called blanching).
13. 13. Add the peas to the pot after 4 minutes.
14. 14. Drain the beans and peas.
15. 15. Rinse the vegetables under cold water.
16. 16. Let the vegetables drain well.
17. 17. Wash the spinach thoroughly.
18. 18. Remove coarse stems and any damaged leaves from the spinach.
19. 19. Dry the spinach in a salad spinner.
20. 20. Drain the potatoes.
21. 21. Let the potatoes cool down to lukewarm.
22. 22. Slice the cooled potatoes.
23. 23. Mix the potato slices with the asparagus, beans, peas, and spinach.
24. 24. Whisk vinegar, mustard, and oil together to make a vinaigrette (an emulsified sauce).
25. 25. Season the vinaigrette with salt and pepper.
26. 26. Pour the vinaigrette over the salad.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 247
• Protein: 10 g · Fett/Fat: 11 g · Carbs: 27 g