Summer potato salad. Potatoes, asparagus with feta cheese, Italian basil sauce, rich taste and fullness. It is suitable for preparing a relaxed lunch for yourself in the summer.
Material
| Sheep cheese | 75g |
| Basil sauce | |
| potato | 400g |
| asparagus | 150g |
| butter | 1 scoop |
| garlic | 3 tablets |
| Basil leaves |
Wash the potatoes, boil the hot water, pour the potatoes, cook the potatoes, and peel them.
Wash the asparagus and cut it into 1 cm size.
Cook asparagus in hot water for 5 minutes.
Pour butter and olive oil in a pan first, then heat the oil, then pour potatoes and asparagus. Cook on medium-low heat for 10 minutes, stirring gently when stir-frying.
After shredding the feta cheese, pour it into the pot and cook together. Finally, add 1 scoop of basil sauce. Cook until the cheese is completely melted.
Take one basil leaf and garnish it on the salad to bring yourself a little cooking pleasure.
