Potato Salad with Asparagus Spears

Look forward to this fine asparagus recipe:

1. rinse asparagus spears, remove peel from lower third and cut ends into small pieces. Divide spears into 3 cm long pieces, set tips aside. Peel and dice shallots. Rinse potatoes and cook until just tender, 15-20 minutes, as described on page 22 below.

2. Bring 1 liter of salted water with sugar to a boil. Cook the asparagus sections in it for 5 min, add the asparagus tips and cook both al dente in another 4 min. Remove the asparagus spears. Stir 100 ml of broth with shallots, juice of one lemon and crème fraîche. Season with salt, pepper and sugar. 3.

Drain cooked potatoes, peel while hot. Cut into thin slices and mix with asparagus spears, shrimps and the still warm sauce. Leave the salad to stand for 15 minutes, mixing twice more.

Rinse dill sprigs and shake dry. Pluck off the greens, chop except for a few tips and stir in.

Arrange the salad, garnish with the dill tips and serve on the spot, because it tastes best lukewarm.

Drink: Riesling

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