Green asparagus salad with mushrooms

Name: Green asparagus salad with mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg green asparagus; 7-10 Tbsp salt, sugar, pepper; 200 g cherry tomatoes; 100 g Mushrooms (e.g. brown); 5-6 Tbsp Vinegar (e.g. white balsamic vinegar); 4 TABLESPOONS Olive oil; 50 g black olives; 7-10 Tbsp Chervil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg green asparagus
7-10 Tbsp salt, sugar, pepper
200 g cherry tomatoes
100 g Mushrooms (e.g. brown)
5-6 Tbsp Vinegar (e.g. white balsamic vinegar)
4 TABLESPOONS Olive oil
50 g black olives
7-10 Tbsp Chervil

Directions

1
Wash the asparagus and cut off the woody ends. Cook the asparagus in boiling, lightly salted water covered with 1 teaspoon sugar for about 8 minutes
2
Wash and halve the tomatoes. Clean the mushrooms, wash if necessary and cut into slices
3
For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil
4
Lift the asparagus out of the stock and drain well. Serve with tomatoes, mushrooms and olives. Spread the vinaigrette over it and let it steep for about 15 minutes. Garnish with chervil leaves
5
The asparagus salad is also a great prelude to a summer menu. Or prepare double the amount and put it on the buffet