Summary

Ingredients

• 200 g kin oyster mushrooms
• 6 slices Parma ham
• 250 g asparaus, reen
• 20 g arlic butter
• 40 grams Roquefort
• 125 g lettuce, mixed (rocket, spinach, radicchio, lamb`s lettuce)
• chili
• salt and pepper
• Pork tenderloin (s) or chicken breast, fried
• 1 onion (s), optional
• 1 clove (s) garlic, optional

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Instructions

1. Cut the green asparagus into 5 cm long pieces. Pull the Parma ham apart by hand into pieces of equal size (about 3 x 3 cm).
2. Heat 20 g of garlic butter in a pan to a third of the highest possible heat. Fry the Parma ham for about 3 minutes. The asparagus pieces and the king oyster mushrooms
3. to add. Fry everything together for another 10 minutes. The pan every now and then
4. toss or mix the ingredients with a spatula and turn.
5. Gradually add the mixed lettuce while constantly adding the ingredients.
6. Season to taste with salt, pepper and chilli.
7. If available, add fried chicken breast or fried pork fillet in bite-sized pieces.
8. Fry for another 3 minutes in the pan and then arrange on the plates.
9. Drape the Roquefort cheese in small pieces on the salad.
10. Optionally, you can fry chopped garlic and onions beforehand and add them at the end before serving.