Asparagus and potato salad with lemon vinaigrette (Green shoots)

Ingredients for Asparagus and potato salad with lemon vinaigrette (Green shoots)

Instructions for Asparagus and potato salad with lemon vinaigrette (Green shoots)

To prepare the Asparagus and potato salad with lemon vinaigrette (Green shoots) recipe, please follow these instructions:

The potatoes cut into pieces of 2 cm., and aspargsene in 5 cm pieces, remember to cut the bottom take part of.

Put potatoes and so much water that they are covered, in a saucepan over strong heat, and bring them to a boil. Turn down the heat, put the lid on and let them simmer for 15 minutes, or until almost tender. Add the asparagus, cook it all another 2 minutes, or until the vegetables are tender. Pour the water off.

Mix olive oil, finely chopped red onion, lemon juice, grated lemon zest, salt and possibly. pressed garlic in a large bowl. Add the potatoes and asparagus and stir it well.

Serve warm, or made in the fridge for later serving.

Tips:
Fits in well with fried fish or chicken