Lukewarm asparagus salad

Name: Lukewarm asparagus salad
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 7-10 Tbsp For 4 persons; 7-10 Tbsp :; 1 kg white asparagus; 7-10 Tbsp Salt; 100 g white mushrooms; 100 g Shiitake mushrooms; 1 red onion; 1 Garlic clove; 6 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 big tomato; 1/2 bunch Chives; 3-4 Tbsp pale balsamic vinegar; 1 Head picking salad

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

7-10 Tbsp For 4 persons
7-10 Tbsp :
1 kg white asparagus
7-10 Tbsp Salt
100 g white mushrooms
100 g Shiitake mushrooms
1 red onion
1 Garlic clove
6 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 big tomato
1/2 bunch Chives
3-4 Tbsp pale balsamic vinegar
1 Head picking salad

Directions

1
Peel and wash the asparagus, cut off the woody ends. Cut asparagus into pieces of about 5 cm and cook in boiling salted water for 10-15 minutes. Clean the mushrooms, if necessary cut them into small pieces. Peel and finely dice onion and garlic
2
Fry the mushrooms and onion in 2 tablespoons of hot olive oil for about 4 minutes, turning them over. Season with salt and pepper. Drain the asparagus and let it drain. Cut tomatoes into quarters, remove seeds and dice the flesh. Cut chives into small rolls
3
Mix vinegar with salt, pepper and the rest of the oil. Add tomato cubes and chives. Turn asparagus and mushrooms in the tomato vinaigrette
4
Pluck the salad into bite-sized pieces. Arrange on four plates and arrange the lukewarm asparagus salad on top. A hearty rye bread tastes good with it