Lukewarm asparagus-mushroom salad

Name: Lukewarm asparagus-mushroom salad
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp salt, some sugar; 150 g small mushrooms; 100 g Shiitake mushrooms; 1 small onion; 1 Garlic clove; 5 TABLESPOONS Oil (e.g. olive oil); 1 big tomato; 1/2 bunch Chives; 7-10 Tbsp white pepper; 3-4 Tbsp mild vinegar (e.g. white balsamic vinegar); 7-10 Tbsp some salad leaves

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

1.5 kg white asparagus
7-10 Tbsp salt, some sugar
150 g small mushrooms
100 g Shiitake mushrooms
1 small onion
1 Garlic clove
5 TABLESPOONS Oil (e.g. olive oil)
1 big tomato
1/2 bunch Chives
7-10 Tbsp white pepper
3-4 Tbsp mild vinegar (e.g. white balsamic vinegar)
7-10 Tbsp some salad leaves

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces about 5 cm long. Cover with sugar and cook in boiling, lightly salted water for 10-15 minutes until al dente.
2
Clean the mushrooms, wash or rub them if necessary and halve them depending on size. Peel onion and garlic, dice finely. Fry everything in 2 tablespoons of hot oil, turning occasionally for about 4 minutes. Wash, quarter, seed and finely dice the tomato. Wash and finely chop the chives.
3
Lift out the asparagus and keep the stock. Season the mushroom mixture with salt and pepper and take it out. Deglaze frying fat with vinegar and 5 tbsp. asparagus stock. Whip 3 tbsp. oil into it. Stir in tomato and chives. Mix asparagus and mushrooms with the marinade
4
Clean and wash the salad leaves and pluck them into pieces. Distribute on plates. Arrange lukewarm asparagus salad on top. Rye bread tastes good with it.
5
It does not always have to be a sumptuous asparagus cocktail with mayonnaise. Finer and healthier is this variant with a vinaigrette of good olive oil and asparagus stock