Ingredients
- Flensted Garlic Potato Salad
- Asparagus
- Squash
- Chives
- Roasted cherry tomatoes with stems
- Parsley
- Butter
- Hazelnuts
Preparation
- Toss the asparagus in a bowl with olive oil, salt, and pepper. Grill in a very hot pan for about 2 minutes.
- Cut the squash into the desired size and shape (about 2–3 cm thick). Toss in a bowl with a little oil, salt, and pepper. Grill in a hot skillet for 1–2 minutes on each side. Alternatively, bake at 200 degrees for 5–6 minutes.
- Leave the tomatoes on the stem. Use a paring knife to make a small hole in the top of each tomato. Drizzle with olive oil and season with a little salt and pepper. Bake in the oven at 175° for about 8–9 minutes.
- Melt the butter in a skillet. Coarsely chop the hazelnuts and toast them for 2–3 minutes in the skillet over medium heat. Let them cool and drain on a paper towel.
Serving Suggestions
- Once the vegetables have cooled, toss them with the potato salad (set aside ¼ of the vegetables and the roasted tomatoes for garnish, if desired).
- Arrange in a bowl or platter.
- Arrange the remaining vegetables on top.
- Garnish the finished dish with parsley, chives, the roasted tomatoes, and hazelnuts.
