Summary

Ingredients

• 250 g asparaus, reen
• 1 clove garlic
• 1 small carrot
• 2 small cherry tomatoes
• 3 medium mushrooms
• 2 tablespoon grains, mixed, e.g., sunflower seeds, pumpkin seeds, pine nuts
• 2 tablespoon parmesan
• 2 tablespoon mustard, sweeter
• 2 tablespoon olive oil
• 2 tablespoon balsamic vinegar, darker
• sugar
• oregano
• basil
• 1 spring onion (s)

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Instructions

1. Cut off the lower ends of the asparagus. Cut the sticks into bite-sized pieces. Cut the mushrooms into slices and the spring onions into rings. Quarter the tomatoes.
2. Coarsely grate the carrot and finely dice the garlic. Heat the olive oil and garlic in the pan. Fry the asparagus pieces for about 6 - 7 minutes. Fry the mushrooms in the same pan.
3. Make a dressing from mustard, olive oil, balsamic vinegar, salt, pepper and herbs. Put the asparagus in a bowl and mix with the dressing. Fold in the mushrooms, grated carrot and tomatoes.
4. Heat the grains in a pan and roast them. In the meantime, place the asparagus and the remaining mixed ingredients on a plate. Pour the roasted kernels on top while still warm and sprinkle with the parmesan.
5. I like to have chicken breast fillet or baguette with it.