Spring Potato Salad with Asparagus and Wild Garlic

Ingredients

• 800 g waxy potatoes
• 500 g Green Asparagus
• Salt
• 1 handful wild garlic
• 3 tbsp chopped hazelnuts
• 2 tbsp pumpkin seeds
• 1 tbsp butter
• 1 tsp powdered sugar
• 4 Tbsp sunflower oil
• 3 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• a pinch sugar
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes until cooked. Let them cool slightly, peel, and slice into rounds. Peel the lower third of the asparagus, trim the tips, and cut the spears into 3-4 cm pieces; boil in salted water for 6-8 minutes until al dente.

2. 2.

   Wash the wild garlic, shake off excess water, set aside a few leaves and flowers for garnish, and slice the rest into thin strips.

3. 3.

   Lightly toast the hazelnuts and pumpkin seeds in a pan with butter, dust with powdered sugar, and allow to caramelize. Remove from heat.

4. 4.

   Whisk together the oil, balsamic vinegar, lemon juice, and 2-3 tbsp water; season with sugar, salt, and pepper. Fold in the remaining salad ingredients, taste, and divide into serving bowls.

5. 5.

   Garnish with wild garlic leaves and flowers before serving.