Warm asparagus-potato salad

Step 1/4

• 150 g new potatoes
• 1 shallots
• ½ clove garlic
• 125 g cherry tomatoes
• 250 g green asparagus
• 5 g parsley

• pot
• cutting board
• knife
• peeler

Put the potatoes in a pot with salted water and cook for approx. 25 min. until tender. Peel and thinly slice the shallots and garlic and chop the parsley. Halve or quarter the cherry tomatoes. Peel the asparagus, halve lengthwise and cut into pieces.

Step 2/4

• ½ egg yolk
• ⅛ tsp mustard
• 60 ml vegetable oil
• ½ lemon
• ¼ tsp lemon zest
• salt
• pepper

• bowl
• whisk

For the mayonnaise, whisk the egg yolk and mustard in a bowl while slowly pouring in the oil. When the mayonnaise is creamy, season with lemon zest, the juice of half a lemon, salt and pepper and set aside.

Step 3/4

• sugar

• colander
• frying pan

Drain the potatoes and leave to cool briefly, then cut into bite-sized pieces. Heat some oil in a pan, add the potatoes and fry for approx. 3 min. Add the asparagus and fry for another 3 min, then add the shallots and garlic. Season with salt, pepper and sugar. Finally, add the tomatoes and fry for another 3 min. until just warm.

Step 4/4

• 25 g grated Parmesan cheese
• Maybach Grauer Burgunder & Rivaner (for serving)

To serve, spread mayonnaise on the plate and arrange the warm salad on top. Serve with parsley and shaved Parmesan. Enjoy!

Enjoy your meal!