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Spanish style sunny asparagus salad

Author: Les Cultures de chez nous
Portions -
Freezing No


  • 1 small cucumber
  • 400 gr (7/8 pound) of potatoes
  • 500 gr (1 1/3 pound) of large asparagus
  • 250 ml (1 cup) of mayonnaise
  • 15 ml (1 tablespoon) of herbs mustard
  • 1 sweet pepper with oil
  • Salt up to taste
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  • Peel cucumber. Slice thick slices. Sprinckle salt over slices. Refrigerate an hour.
  • Peel and dice potatoes. Cook 10 minutes in salted boiling water. Drain and cool down entirely.
  • Peel asparagus. Cook 10 minutes in salted boiling water. Rince under cold water to firm. Drain. Slice in half over its lenght.
  • Mix cold potatoes with mayonnaise and mustard, in a large but not so deep bowl. Over its surface, set asparagus to make a form like ones of spokes of a wheel between each cucumber slices. Drain and wipe up. Set also a slice in its center.
  • Few pieces of red peppers will bring a touch of color and decoration to your plate.

Chef's notes