Asparagus salad with spinach and shiitake

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the asparagus, peel the lower third and cut off the ends. Cut the asparagus diagonally into slices about 1 cm thick. Cook in little boiling salted water for 6-8 minutes. Clean the shiitake, cut off the stems and cut the mushroom heads in half or quarters, depending on their size.

2. 2

   Wash spinach thoroughly, sort and drain. Chop the walnut kernels. Mix vinegar with a little salt and pepper, then fold in the oils. Add the walnuts. Drain the asparagus on a sieve.

3. 3

   Heat the fat in a pan and fry the mushrooms in it until golden brown. Season with a little salt and pepper. Mix asparagus, spinach and shiitake and arrange on plates. Spread vinaigrette over them.