Warm Asparagus and Mushroom Salad

Ingredients

20g butter

1 clove garlic

2 leeks

180g asparagus

180g mushrooms

6 tbsp olive oil

3 tbsp white wine vinegar

Chop the mushrooms, finely chop the garlic, leek, and slice the asparagus lengthwise. Heat a frying pan over medium heat and sauté the onion and garlic until soft. Add the sliced mushrooms and cook for another 3-4 minutes. Add the asparagus and a little water. Cover the pan and simmer for 3-4 minutes, until the asparagus is tender. Season with salt to taste.

Make the dressing by combining the olive oil and vinegar. Whisk well, then season with salt and pepper to taste.

 Arrange the lettuce leaves on a platter, drizzle with the dressing, then top with the warm vegetable mixture. Serve with toasted bread.

Enjoy!