Time
approx. 40 minutes +approx. 30 minutes standing time
Difficulty level
very easy
Servings
4 Servings
Ingredients
| AMOUNT | |
| 800 g | small, new potatoes |
| 500 g | white asparagus |
| 500 g | green asparagus |
| pepper | |
| salt | |
| sugar | |
| 100 g | cherry tomatoes |
| 1 bunch | wild garlic |
| 4 tbsp. | white balsamic vinegar |
| 6 tbsp. | oil |
| 4 | veal escalopes (à ca. 150 g) |
Preparation
-
Rinse potatoes and boil in water for about 20 minutes. Drain, rinse with cold water, drain again, peel and set aside to cool.
-
Peel white asparagus. Rinse green and white asparagus and remove woody tips. Slice in pieces diagonally. Cook white asparagus in salt water and a dash of sugar for about 10 minutes until cooked but still crunchy. Add green asparagus after about 5 minutes. Drain hot water, rinse with cold water and drain again.
-
Rinse and halve tomatoes. Rinse and blot the wild garlic dry, then chop. Mix vinegar, salt, pepper and a dash of sugar. Add 4-6 tbsp. of oil. Mix together wild garlic, asparagus, tomatoes, potatoes and vinaigrette. Let stand for about 30 minutes.
-
Rinse and blot the meat dry, flatten if necessary and halve or cut each into three pieces. Heat 2 tbsp. in a large frying pan. Cook escalopes on both sides for about 2 – 3 minutes. Season with salt and pepper. Season potato-asparagus salad with salt and pepper. Serve.