Aspergesalade met aardappeltjes en peultjes

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(2 personen)

200 gr witte asperges
100 gr groene asperges
250 gr voorgekookte krielaardappeltjes
100 gr peultjes

Voor de dressing:
3 eetlepels olijfolie
1 eetlepel witte wijnazijn
1 gehakt sjalotje
1 theelepel kruidenmosterd
2 eetlepels gehakte tuinkruiden (kervel, bieslook en peterselie)
peper en zout

Kook de witte en groene asperges beetgaar.
Kook de aardappelen gaar in wat gezouten water.
Haal de peultjes af, snijd ze eventueel door en kook ze beetgaar.
Laat de asperges, aardappeltjes en peultjes afkoelen.
Snijd de asperges schuin in stukken.
Klop de olie met de azijn los en breng de dressing op smaak met het
sjalotje, de mosterd, peper, zout en de tuinkruiden.
Schep de groenten en de aardappelen door de dressing en zet dit een half
uur weg.