approx. 40 minutes +approx. 30 minutes standing time

Difficulty level

very easy


4 Servings


800 g small, new potatoes
500 g white asparagus
500 g green asparagus
100 g cherry tomatoes
1 bunch wild garlic
4 tbsp. white balsamic vinegar
6 tbsp. oil
4 veal escalopes (à ca. 150 g)



  1. Rinse potatoes and boil in water for about 20 minutes. Drain, rinse with cold water, drain again, peel and set aside to cool.

  2. 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.

  3. 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.

  4. 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.

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