Potato Salad with Egg and Asparagus

Ingredients

• 800 g waxy potatoes
• 400 g green asparagus
• 1 Shallot
• 4 tbsp rapeseed oil
• 150 ml Vegetable broth
• Salt
• Pepper
• 1 tsp sharp mustard
• 2 hard‑boiled eggs
• 1 handful herbs (parsley and chervil)
• daisy flower for garnish

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes until tender. Peel, cool, then slice into rounds.

2. 2.

   Trim the lower third of the asparagus, cut the spears into 2–3 cm pieces. Dice the shallot finely. Sauté together with one tablespoon of hot oil for a moment. Deglaze with vegetable broth, season with salt and pepper, cover and simmer for about five minutes until almost cooked through. Pour over the potatoes, gently fold in mustard, and let stand for about 15 minutes to absorb flavors.

3. 3.

   Peel the eggs and chop them. Rinse the herbs, shake dry, pat off excess water, then roughly chop.

4. 4.

   Add the remaining oil, herbs, and egg to the potato‑asparagus mixture, stir lightly, taste, and serve garnished with daisy flowers.