Blue potatoes and green asparagus with gremolata
Scrub the potatoes and cook until tender in salted water. Peel them if they are new.
Halve them if necessary. and marinate them in lemon juice, olive oil, garlic, salt and pepper.
Cut and pry the bottom 5 cm of the asparagus.
Let the salted water to boil and cook for 3-4 minutes until tender but still crisp.
Rinse them immediately in cold water and let them drain. Cut into 2-3 pieces at an angle.
Chop the nuts and lovage rough.
Arrange potatoes and asparagus on a platter, sprinkle the remaining ingredients above.
Crumble the feta over the.
Garnish with chopped parsley.
750 g of blue potatoes
2 tbsp. olive oil
1 clove garlic
2 tbsp. freshly squeezed lemon juice
450 g green asparagus
Salt and pepper
50 g cashew nuts, roasted and salted
2 large handfuls lovage leaves for garnish +
Must of ½ lemon finely grated
50 g of feta