Ingredients for 4 people:
4 large potatoes (approx. 250 g each)
salt
750 g white asparagus
3 spring onions
4 tomatoes
70 g paprika-stuffed olives
2 stalks flat-leaf parsley
2-3 tbsp olive oil
ground pepper
coarse sea salt
Also:
4 skewers
Preparation:
1. cook the potatoes in boiling salted water for approx. 25 minutes, then peel and cut into thick slices.
2. In the meantime, peel the asparagus and cut off the woody ends. Cut the asparagus into pieces and place in boiling salted water. Cook over a medium heat for 12-15 minutes, then drain.
3. Clean and wash the spring onions and tomatoes. Cut the spring onions into rings. Quarter and core the tomatoes, dice the flesh. Slice the olives, wash the parsley, shake dry and pluck the leaves.
4. Heat the oil. Fry the spring onions briefly. Add the asparagus, diced tomatoes and sliced olives, season with pepper. Fold in the parsley. Arrange the potato slices in portions on skewers. Arrange with the asparagus mixture. Serve sprinkled with sea salt.
Preparation time approx. 30 minutes
Nutritional values per person approx.:
Calories: 258
Joule: 1085
Protein: 7.8 g
Fat: 8 g
Carbohydrates: 37 g
(FoodCentrale by ddp images)
