Lukewarm salad of asparagus and truffle oil

Name: lukewarm salad of asparagus and truffle oil
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: bag fresh potatoes in the shell à 500 g; salt; 500 g White asparagus; 1 tray fresh haricots verts 150 g; 10 rods chives; 100 g Old Amsterdam cheese piece; tablespoon White wine vinegar; 4 tablespoons olive oil with truffle flavor bottle; 1,5 teaspoon French mustard; pepper

A tasty Dutch recipe. The vegetarian starter contains the following ingredients: fresh potatoes in the skin (à 500 g), salt, white asparagus, fresh haricots verts (150 g), chives, Old Amsterdam cheese (piece), white wine vinegar, olive oil with truffle flavor ( bottle), French mustard and pepper.

Ingredients

Directions

Dry beakers under cold water.
Fry the potatoes in a pan with water and pinch of salt and cook for about 12 minutes.
Meanwhile, peel asparagus with peeler from the bottom of the cup and cut off woody ends (approx.
2 cm).
Cut the asparagus half in length and cut into pieces of approx.
4 cm.
Haricots verts clean and halve.
In pan with plenty of boiling water and salt asparagus steaks and haricots boil for about 3 minutes.
Drain in colander.
Drain the barrels, allow to evaporate and halve.
Cut chives finely.
Sift cheese into thin slices.
Add vinegar, oil and mustard to dressing in a bowl.
Season with salt and pepper.
Bake the potatoes, asparagus, haricots and chives.
Spread salad over four plates.
Garnish with slices of cheese..