Spring salad with asparagus, pearl potatoes, truffle salami and cheddar
4 people
25 min
You need:
1 box of pearl potatoes from Bjertnæs and Hoel
1 bunch of asparagus from Hvasser Asparges
½ Jåla salami from Ask
100 grams of cheddar from Thorbjørnrud ysteri
65 grams of salad
About. 10 pcs. radishes
1 handful of fresh herbs such as basil, thyme or dill, a mix is good!
½ dl good olive oil
1 tablespoon lemon juice
Salt and pepper

This is what you do:
Cook potatoes until tender, be careful if they are small! Wash the lettuce and cut the radishes into thin slices. Put salad on a large plate. Cut the salami into thin slices. Boil asparagus in salted water, approx. 1-2 minutes. No more! Split them lengthwise if desired. Mix together the potatoes, salad, asparagus and salami. Crumble over the cheese in slightly large pieces, and finish with herbs, olive oil, lemon, salt and pepper!
Serve with some good bread and something cold in a glass. This can also be a great accompaniment to grilled meat or fish!

Recipe from Thorbjørnrud Ysteri