I bring to your attention a simple recipe for asparagus salad with mushrooms: I think it will appeal not only to those who love this “noble” vegetable but also to all fans of original flavor combinations.
Summary
| Cook Time | 2 hours |
| Total Time | 2 hours |
| Course | Salad |
| Servings (Default: 3) |
Ingredients
Ingredients- Asparagus – 300 Grams
- Mushrooms – 500 Grams (champignons, but you can risk it and replace with others – I think it will be even cooler with white ones)
- Tomatoes – 2-3 Pieces (they can be replaced or supplemented with red bell pepper)
- Lettuce Leaves – To taste
- Leek stalks – 1-2 pieces
- Lemon – 1 Piece
- Vegetable oil – 2-3 Art. spoons
- Sesame – 1 Tbsp. the spoon
- Salt – To taste
- Pepper – To taste
Print Recipe
Pin Recipe Instructions
- Remove Asparagus, wash well and peel off. Cut off the lower tough parts of the stems and cut into cubes about 3-4 centimeters long.
- Cut the leek into thin rings.
- Rinse lettuce leaves, dry and pick.
- Wash the tomatoes and cut them into large slices. Combine lettuce, tomatoes, leek and sesame seeds.
- Heat a frying pan with vegetable oil and fry the mushrooms over high heat – until an even ruddy color.
- Add the asparagus and stir fry for another 5 minutes.
- Salt and pepper the mushrooms and asparagus and leave under the lid until they cool completely. Then mix with salad base, season with lemon juice and stir.
- Well, that’s all – asparagus salad with mushrooms can be served on the table!
Bon Appetit!:)
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