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🍽️ Fresh Asparagus Spinach Salad with Mushrooms

162 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• lemons
• salt
• 10 g butter (1 tsp)
• 100 g large mushrooms
• 250 g cherry tomatoes
• 125 g young spinach
• 1 small onion
• 1 lime
• 1 tsp pink pepper
• 2 tbsp white wine vinegar
• 4 tbsp rapeseed oil

Instructions

1. 1. Peel the asparagus and cut off the woody lower ends.
2. 2. Cut the asparagus into pieces about 3 to 4 centimeters long.
3. 3. Squeeze half of the lemon to get the juice.
4. 4. Bring water with salt, the lemon juice, and butter to a boil.
5. 5. Cook the asparagus in it for about 20 minutes until it is tender-crisp.
6. 6. Remove the asparagus from the water and let it drain.
7. 7. Keep the cooking liquid (asparagus broth) ready for later.
8. 8. While the asparagus cooks, clean the mushrooms.
9. 9. Slice the mushrooms thinly.
10. 10. Wash the tomatoes and halve them.
11. 11. Wash the spinach and dry it in a salad spinner.
12. 12. Peel the onion and dice it finely.
13. 13. Rinse the lime with hot water and pat it dry.
14. 14. Grate the lime zest finely.
15. 15. Squeeze the juice of the lime.
16. 16. Coarsely crush the pink peppercorns.
17. 17. Vigorously mix lime juice, lime zest, onion, vinegar, pepper, salt, and oil.
18. 18. Stir 1 to 2 tablespoons of the asparagus broth into the vinaigrette.
19. 19. Mix the prepared salad ingredients with the vinaigrette.
20. 20. Divide the salad onto four plates.

Nutrition per serving

• kcal: 162
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 6 g