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Asparagus and mushroom salad
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 298
  • Fat about 21g
  • Carbohydrates about 10g
  • Protein about 15g
This is needed
This is needed for 4 people
Asparagus and mushrooms
  • 1 tbsp olive oil
  • 250 mushrooms, quartered
  • 1 kg green asparagus, lower third peeled, cut diagonally into approx. 3 cm pieces
  • 1 red chilli pepper, deseeded, cut into rings
  • 100 fresh morels, washed thoroughly, drained, halved
  • 1 tsp salt
  • a little pepper
  • 4 hard-boiled egg, finely chopped
  • 4 tbsp seed and nut mix
  • 100 g rocket
  • 1 organic lemon use a little grated zest and all of the juice
  • 3 tbsp olive oil
  • 1 tsp liquid honey
  • 0.25 tsp salt
  • 1 tbsp chives, finely chopped
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And that's how it's done
And that's how it's done
Asparagus and mushrooms
Heat the oil in a non-stick frying pan. Add the asparagus, button mushrooms and morels, stir fry for approx. 10 mins. Add the chilli pepper, season and leave to cool.
Divide the asparagus and mushrooms between the glasses. Top with the rocket, eggs and mixed seeds & nuts.
Combine the lemon zest and juice with the oil, honey, chives and salt, drizzle over the salad just before serving.

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