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Asparagi alla Spagnola

I never lose an opportunity to ask new acquaintances and friends to adapt recipes to the vegan diet, what follows is a English recipe, very kindly dictated over the phone from my friend Paola ... Talk about the fate in the fridge I had just the right pepper and cucumbers in jars ... I looked at that had not expired (because I do not make much use), after which I proceeded to execution. Nothing special, but I have to say that the result is a good appetizer and also beautiful to behold. All accompanied by a sauce and then type mayonnaise made by me and then I put the asparagus just before their consummation.

Ingredients: 500g of asparagus
(clean),
300g potatoes (peeled), 1
peppers canned in oil
2 gherkins,
almost 1 cup of vegan mayonnaise,
1 teaspoon mustard, herbs, salt
.

Preparation: Clean the asparagus, wash and boil them in lightly salted boiling water x 20 minutes then drain thoroughly. Peel the potatoes, cut into cubes and boil in salted water for about ten minutes, drain and pass under the water fredda.Mettere in una terrina le patate e aggiungetevi la maionese vegan che avremo reso piccante con l’aggiunta di un cucchiaino di senape e mescolarle con un cucchiaio di legno. Procedere poi alla creazione del piatto, disponendo gli asparagi (tagliati tutti della stessa lunghezza (eliminando le parti legnose) su di un lato del piatto, accompagnati dalle patate, qualche striscetta di peperone, che avremo scelto rosso per aggiungere colore all’insieme e i cetriolini tagliati a fettine. Consiglio di servire a temperatura ambiente evitando di metterla in frigo.