Summary

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

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Instructions

1. Cut the asparagus into bite-sized pieces and fry in a pan with hot coconut oil,
2. then add the mushrooms. Fry everything over medium heat until the desired cooking point (approx. 8 minutes).
3. In the meantime, place the rocket in a bowl, add the pepper pieces and wild garlic.
4. Mix a dressing of olive oil, balsamic vinegar, salt and pepper and mix well with the rocket, paprika and wild garlic mixture.
5. Add the asparagus, leek and mushroom mixture to the salad and garnish with balsamic cream and parmesan.