Salad with asparagus and mushrooms

Ingredients for 2 servings:

• 1 handful of lettuce, arugula or similar
• 1 bunch of green asparagus
• 500 g mushrooms, mixed or mushrooms, brown
• some oil
• Salt and pepper, freshly ground
• 1 small onion(s)
• 2 tbsp oil
• 4 tbsp balsamic vinegar
• 1 pinch(s) of sugar
• some salt and pepper, freshly ground
• 1 garlic clove(s), squeezed, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

small salad meal for 2 people

Finely dice the onion. Mix the vinegar and spices, whisk in the oil, and stir in the onion and crushed garlic (if desired), then let it simmer. Preheat the oven to 190°C (top/bottom heat). Wash and dry the asparagus, peel the lower third, and trim off the tough ends. Halve or slice the asparagus spears. Clean the mushrooms, halve them or cut them into smaller pieces depending on their size, and place them in a shallow dish coated with oil. Cook the mushrooms in the oven for about 20 minutes, turning once or twice. Season with salt and pepper at the end of the cooking time. Meanwhile, simmer the asparagus in boiling salted water for about 5 minutes, until tender. Drain the asparagus through a sieve and rinse thoroughly with cold water to prevent further cooking. In a bowl, toss the asparagus and lettuce with the dressing, divide between plates, and arrange the warm mushrooms around them.