Ingredients

• 500 g potatoes
• 1 bundle green asparagus
• 1/2 head butter lettuce
• 1 bunch radishes
• 2 - 3 young onions
• chives

Basil sauce

• basil leaves from 1 pot of basil
• 0.5 clove garlic
• 4 tablespoons extra olive oil
• salt and pepper
• 2 tablespoons mayonnaise

Preparation

1. Peel and cook the potatoes in salted water.
2. Wash the asparagus, snap off the tough ends (they are stringy and should be removed). Peel the asparagus thinly with a peeler up to halfway up, starting from the thicker end. Cut into pieces.
3. Cook the asparagus in lightly salted water for about 3 minutes.
4. Rinse the lettuce and pat dry. Wash the radishes, trim the ends, and slice. Chop the onions and chives.
5. Drain the potatoes and asparagus. Slice the potatoes.
6. Prepare the basil sauce: blend all ingredients except mayonnaise in a food processor (mini blender), then fold in the mayonnaise with a spoon.
7. Layer in bowls: torn lettuce leaves, potatoes, asparagus, radishes, onions, and chives. Drizzle with sauce as you layer. If serving immediately, you can also season the ingredients with salt and pepper.