Warm Asparagus Salad with Mushrooms and Wild Garlic on Rocket
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 handful rocket, washed, sorted
- 100 g asparaus, reen, washed, freed from the woody ends
- 1 pinch coconut oil
- 80 g mushrooms, washed, quartered
- 1 small spring onion (s), washed, cut into fine rings
- 1 small bell pepper (s), red, washed, finely diced
- some salt and pepper
- olive oil
- Balsamic
- Parmesan, grated
- alsamic Cream
- 10 wild garlic leaves, fresh, washed, cut into fine strips
Print Recipe
Pin Recipe Instructions
- Cut the asparagus into bite-sized pieces and fry in a pan with hot coconut oil,
- then add the mushrooms. Fry everything over medium heat until the desired cooking point (approx. 8 minutes).
- In the meantime, place the rocket in a bowl, add the pepper pieces and wild garlic.
- Mix a dressing of olive oil, balsamic vinegar, salt and pepper and mix well with the rocket, paprika and wild garlic mixture.
- Add the asparagus, leek and mushroom mixture to the salad and garnish with balsamic cream and parmesan.
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