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🍽️ Asparagus with Potato Salad

661 kcal · 30 min · 4 servings

Ingredients

• 1 kg organic sweet potatoes (waxy)
• 1 kg green asparagus
• 5 tbsp mayonnaise
• 125 ml vegetable stock (ready-made product)
• 8 hard-boiled eggs
• pepper (from the mill)
• salt
• 2 tbsp finely chopped parsley

Instructions

1. 1. Wash the potatoes thoroughly. Scrub them if necessary. Boil them in plenty of salted water with the skin on. Let them cool down completely. Slice them into thin slices with the skin on.
2. 2. Mix the vegetable stock with the mayonnaise. Season the mixture with salt and pepper. Pour the sauce over the potato slices. Gently fold the ingredients together. Let the salad rest for about 30 minutes.
3. 3. Stir the salad again. Adjust the seasoning with salt and pepper. Fold in the chopped parsley.
4. 4. Wash the asparagus thoroughly. Remove the woody ends. Blanch the asparagus in plenty of salted water. Cook it for 8 to 9 minutes. Let it drain well afterwards.
5. 5. Peel the boiled eggs. Cut them into wedges. Arrange the asparagus together with the potato salad on a large platter. Place the egg wedges alongside. Serve the dish immediately.

Nutrition per serving

• kcal: 661
• Protein: 23 g · Fett/Fat: 33 g · Carbs: 68 g