Asparagus with samphire
A tasty Dutch recipe. The vegetarian side dish contains the following ingredients: potatoes ((small potatoes, 500 g), scrubbed), coarse mustard, white wine vinegar, sunflower oil, parsley ((a 30 g), leaves chopped), shallots (in very thin rings), white asparagus ( peeled), samphire (100 g) and extra virgin olive oil.
Halve the potatoes and boil in 12 minutes in water with salt just done. Meanwhile, mix the mustard, vinegar, sunflower oil, parsley and shallot. Drain the potatoes and mix the mustard mixture immediately.
Put the asparagus in a pan, pour cold water until they are just below and bring to the boil. Cook them for 5 minutes, turn off the heat and leave them for 10 minutes in the warm water.
In the meantime, rinse the samphire under cold water. Use a sharp knife to cut a small piece of the somewhat hard bottom. Boil the samphire for 1 min. Drain the asparagus and samphire and drain.
Spoon the potato salad on a flat dish and mix in the asparagus and samphire. Drizzle with the olive oil. Tasty with boiled eggs.
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