Yay, it is asparagus season again! I love it, so I like to share this recipe of Nutritious and Fast with you. Usually asparagus is cooked and served with hollandaise sauce, ham, and a boiled egg, but personally, I find them much better in this way. This salad recipe can be eaten with a piece of meat (substitute) or fish as a main course or as a lunch or side dish. Eat tastily!



What do you need to make this recipe?

  • 500 gr. asparagus white
  • 300 gr. sweet potato
  • 2 tl. mustard
  • 50 gr. creme fraiche
  • 5 gr. chives
  • 5 gr. parsley
  • 2. el white wine vinegar
  • 1. tl salt

Make & Shake:

  1. Fill a pan with water and let it boil, or boil the water in the kettle.
  2. Peel the asparagus from behind the head to the bottom and cut off 2 cm at the bottom.
  3. Cut the asparagus into pieces of 3 centimeters
  4. Peel the sweet potato and cut it into elongated pieces of 3 centimeters.
  5. Put the asparagus and sweet potato in a pan and fill with boiling water until it is just below.
  6. Add the teaspoon of salt and bring to the boil
  7. Cook for about 8 minutes until the asparagus and sweet potato are tender.
  8. In a large bowl, mix the vinegar and mustard with the crème fraîche. Then cut the chives and parsley coarsely
  9. Drain the asparagus and sweet potato when they are done and let them cool.
  10. Then mix this through the dressing and serve with the chives and parsley.



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