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🍽️ Fresh Asparagus and Mushroom Salad

205 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 0.5 tsp sugar
• salt
• 1 tbsp butter
• 200 g small button mushrooms
• juice of one lemon
• 0.25 tsp coriander (ground)
• 3 tbsp raspberry vinegar
• 6 tbsp walnut oil
• salt
• pepper (from the mill)
• 1 box cress

Instructions

1. 1. Thoroughly wash the asparagus under running water.
2. 2. Peel the asparagus spears completely using a vegetable peeler.
3. 3. Cut off the woody bottom ends of the asparagus spears.
4. 4. Fill a large pot with water and add plenty of salt.
5. 5. Bring the salted water to a boil on the stove.
6. 6. Stir butter and sugar into the boiling water.
7. 7. Add the asparagus to the water and cook it for about 20 minutes.
8. 8. Remove the asparagus from the pot using a slotted spoon.
9. 9. Let the asparagus drain in a colander.
10. 10. Let the asparagus cool down completely at room temperature.
11. 11. Clean the mushrooms of dirt and debris.
12. 12. Slice the mushrooms thinly using a sharp knife.
13. 13. Place the mushroom slices into a separate bowl.
14. 14. Pour lemon juice over the mushrooms and mix them well.
15. 15. Cut the cooled asparagus into pieces approximately 4 centimeters long.
16. 16. Add vinegar, salt, and pepper to a small bowl.
17. 17. Add ground coriander to the vinegar mixture.
18. 18. Whisk the spices and vinegar vigorously with a spoon.
19. 19. Add oil drop by drop to the vinegar mixture.
20. 20. Slowly beat in the oil until a creamy sauce forms.
21. 21. Drain the liquid from the mushrooms.
22. 22. Pat the mushrooms dry with a kitchen towel.
23. 23. Add the mushrooms and asparagus to a large mixing bowl.
24. 24. Pour the salad dressing over the vegetables.
25. 25. Toss everything gently until everything is evenly coated.
26. 26. Portion the salad into individual serving bowls.
27. 27. Garnish each plate with fresh cress.

Nutrition per serving

• kcal: 205
• Protein: 5 g · Fett/Fat: 19 g · Carbs: 5 g