NUMBER OF SERVINGS

• Number of servings: 3

COOKING ACCESSORIES

• Hand blender

INGREDIENTS

• 1 kg asparagus lovers
• 1 egg
• 1 teaspoon fine mustard
• 3 tablespoons fresh herbs (for example, chives, parsley and thyme)
• 2 sweet and sour pickles cut into small cubes
• 600 grams white asparagus, peeled
• 1 tablespoon white wine vinegar
• 175 ml sunflower oil
• 1 shallot, finely chopped
• 100 grams butterhead lettuce

METHOD OF PREPARATION

• Halve the potatoes.
• Cook them in ample boiling water with salt (approx. 12-15 minutes).
• Cut the asparagus into 3-4 cm pieces.
• Cook them with salt in enough water to cover the bottom of the pan until they are still firm but not cooked through in approx. 15 minutes.
• Combine the egg, wine vinegar and the mustard in a high measuring jug.
• Place the hand blender on the bottom of the measuring jug and add the oil.
• Switch on the hand blender, pull it upward slowly and blend until you have a creamy and thick mayonnaise.
• Mix in the herbs, the onion and the pickles.
• Season the herb mayonnaise to taste with salt and pepper.
• Drain the potatoes and the asparagus and rinse them with cold running water.
• Put them in a dish and fold in 4-5 tablespoons of the herb mayonnaise.
• Season to taste with salt and pepper.
• Divide the lettuce along the bottom of a serving dish and spoon the potato-asparagus salad on top.

Enjoy!