Warm Salad of New Potatoes and Asparagus

Salad 827 Last Update: Feb 23, 2021 Created: Feb 20, 2021 0 0 0
Warm Salad of New Potatoes and Asparagus
  • Serves: 4 People
  • Prepare Time: 25 mins
  • Cooking Time: 10 mins
  • Calories: -
  • Difficulty: Easy
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Asparagus is renowned as the most exquisite delicacy. Everyone who has cooked it at least once knows that the "queen of vegetables" requires the most close attention to itself - the main thing is to remove it from the fire in time. Therefore, we will use the steamer as the most gentle means.

Ingredients

Directions

  1. Wash the potatoes thoroughly with a brush, cut in half and place in a double boiler. Cook for 15-17 minutes.
  2. Peel the bottom ends of the asparagus from the coarse skins, cut the stems in half and place in the steamer with the potatoes. Cook for 3-4 minutes. and transfer the vegetables to a plate.
  3. Trim thin strips of lemon zest and set aside. Squeeze out the juice from half a lemon. Whisk in the olive oil, lemon juice and salt and pour over the vegetables.
  4. Heat sesame seeds in a dry skillet. Separate the mint leaves from the stems. Sprinkle the zest, mint and sesame seeds over the salad and serve immediately.

Warm Salad of New Potatoes and Asparagus



  • Serves: 4 People
  • Prepare Time: 25 mins
  • Cooking Time: 10 mins
  • Calories: -
  • Difficulty: Easy

Asparagus is renowned as the most exquisite delicacy. Everyone who has cooked it at least once knows that the "queen of vegetables" requires the most close attention to itself - the main thing is to remove it from the fire in time. Therefore, we will use the steamer as the most gentle means.

Ingredients

Directions

  1. Wash the potatoes thoroughly with a brush, cut in half and place in a double boiler. Cook for 15-17 minutes.
  2. Peel the bottom ends of the asparagus from the coarse skins, cut the stems in half and place in the steamer with the potatoes. Cook for 3-4 minutes. and transfer the vegetables to a plate.
  3. Trim thin strips of lemon zest and set aside. Squeeze out the juice from half a lemon. Whisk in the olive oil, lemon juice and salt and pour over the vegetables.
  4. Heat sesame seeds in a dry skillet. Separate the mint leaves from the stems. Sprinkle the zest, mint and sesame seeds over the salad and serve immediately.

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