Spring vegetable salad
500 grams of fresh medium thick asparagus
500 grams of fresh, small potatoes
4 tablespoons of dry white wine
Ingredients for the sauce:
Juice from one fresh lemon
½ cup of oil
Preparation: potatoes are peeled and boiled, then cut into cubes if they are big enough. Vine is poured into glass for ”breathing” for a while. Asparagus are cut into pieces and put into boiling salty water, boiled for 3-8 minutes, afterwards straining them. The boiled asparagus together with potatoes and fresh spinach leaves are placed in salad bowl. The sauce made of all the necessary ingredients is poured over.