Asparagus Salad with Radish Dressing

Ingredients

• 2 kg asparagus
• 800 g young potatoes
• Salt
• sugar
• 1 tsp butter
• 1 tbsp Lemon Juice
• 100 g radishes
• Salt
• 1 handful chives
• 1 onion
• 1 Garlic clove
• 400 ml Vegetable broth
• 0.5 tbsp cornstarch
• 40 ml vinegar
• 1 tbsp balsamic vinegar
• 1 tbsp Tomato Paste
• Pepper
• a pinch sugar
• 20 g semi-skimmed butter

Instructions

1. 1.

   Peel the asparagus thoroughly and trim the woody ends. Wash the potatoes well, brushing off dirt. Cook the potatoes with skins in salted water for about 25 minutes. Boil the asparagus in salted water with lemon juice, sugar, and butter for 15-20 minutes.

2. 2.

   For the vinaigrette, wash, peel, and dice the radishes into small cubes. Lightly salt and let sit in a bowl. Wash the chives, shake dry, and cut into rings. Peel and finely dice the onion and garlic. Bring the vegetable broth to a boil with the onion and garlic cubes. Whisk the cornstarch with a little water until smooth, stir into the broth, and bring to a boil once more. Let the broth cool and season with vinegar, tomato paste, salt, pepper, and a touch of sugar.

3. 3.

   Add the radishes and chive rings to the salad sauce and mix well.

4. 4.

   Drain the potatoes and toss them in butter. Drain the asparagus and arrange it with the potatoes on pre-warmed plates. Drizzle 2 tbsp of the vinaigrette over the asparagus. Serve the remaining vinaigrette in small bowls alongside the dish.