Summary

Ingredients

• 1 kg asparagus, green
• 500 g mushrooms, small
• 4 large beefsteak tomato (s)
• Balsamic vinegar
• olive oil
• Salt and pepper, black from the mill

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Instructions

1. Clean the asparagus and cut into pieces approx. 5 cm long. Pour into the steamer basket. Clean the mushrooms and place on top of the asparagus. Steam together for approx. 5 - 10 minutes until firm to the bite.
2. In the meantime, wash and cut the tomatoes into eighths, put them in a bowl. Place the cooked vegetables on the tomatoes while hot, season with balsamic vinegar, olive oil, salt and pepper.
3. Tastes best when it is lukewarm, but is also very tasty when cold.