Mushroom and asparagus salad

Name: Mushroom and asparagus salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs; 250 g Mushrooms; 1 glass (580 ml) green asparagus; 2 discs (200 g) smoked turkey breast cold cuts; 1/2 bunch parsley, dill and chives; 3 TABLESPOONS Herb Vinegar; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 small lettuce; 7-10 Tbsp mayonnaise, capers, olives, diced tomatoes, salmon, slices of lime and parsley for garnishing

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs
250 g Mushrooms
1 glass (580 ml) green asparagus
2 discs (200 g) smoked turkey breast cold cuts
1/2 bunch parsley, dill and chives
3 TABLESPOONS Herb Vinegar
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 small lettuce
7-10 Tbsp mayonnaise, capers, olives, diced tomatoes, salmon, slices of lime and parsley for garnishing

Directions

1
Boil eggs hard for 10 minutes, quench, peel and halve. Clean, wash and slice the mushrooms. Drain asparagus and cut into pieces. Cut turkey breast into cubes. Wash herbs and chop finely. Mix vinegar and herbs, season with salt, pepper and sugar.
2
Whip the oil into it. Carefully mix asparagus, mushrooms and turkey breast cold cuts with the marinade and let it soak through a little. Clean, wash and drain the lettuce. Garnish egg halves with mayonnaise, capers, olives, salmon, diced tomatoes, slices of lime and parsley as desired. Line a plate with salad leaves. Arrange asparagus mushroom salad and egg halves on top
3
Dishes: Irmi Allnoch