czwartek, 2 kwietnia 2026

Mushroom and Asparagus Salad



Ingredients
Asparagus 300 g
Champignons 400 g
Salt
Vegetable oil
Eggs 3
Herbs

For the dressing:
Lemon juice 1 tsp
Balsamic vinegar 2 tsp
Olive oil 50 ml

Boil the asparagus in boiling water (add salt and sugar) for 3 minutes. Remove to a bowl of ice to preserve the beautiful color. Cut diagonally.

Slice the mushrooms and fry in vegetable oil, season with salt, and let cool. Place the mushrooms on a plate, then the asparagus and herbs.

Top with quartered eggs or quail egg halves.

Prepare the dressing. Mix lemon juice, balsamic vinegar, and olive oil until emulsified and drizzle over the salad.

Enjoy!
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