Asparagus Potato Salad

Ingredients

• 500 g Potatoes
• Salt
• 500 g white asparagus
• 500 g Green Asparagus
• 125 ml Vegetable broth
• 2 tbsp white wine vinegar
• ground pepper
• 200 g Sour Cream
• 125 g crème double
• a splash of lemon juice
• 1 pinch sugar
• 1 bunch chervil

Instructions

1. 1.

   Wash the potatoes and cook in salted water for 20-25 minutes. Peel the white asparagus and trim the ends. Peel the lower third of the green asparagus spears, trim the ends generously. Cut the asparagus into bite‑sized pieces. Cook the asparagus separately in salted water for 5-6 minutes. Drain the potatoes and asparagus. Shock the asparagus with cold water and drain well. Peel the potatoes and cut them into pieces. Bring the vegetable broth to a boil with vinegar.