Warm asparagus salad

Ingredients for 6 servings:

• 1,000 g asparagus, green
• 500 g mushrooms
• 500 g bell pepper(s), red or mixed or pointed peppers
• 500 g spring onion(s) or leek
• 100 g shallot(s) or onion, very finely chopped 1 pc
• 50 g olive oil
• 50 g balsamic vinegar, white
• salt and pepper
• n. B. spice(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

on leaf salad or on spaghetti

Prepare the asparagus, trimming the ends, and cut the asparagus into 2 cm long pieces. Place the asparagus in hot, salted water, bring to a boil, then set the pan aside, covered, for about 10 minutes, until the asparagus pieces no longer float to the surface (you may want to add the asparagus tips later to prevent them from overcooking). Finely chop the other vegetables. Heat olive oil in a wide frying pan, add the shallots and spring onions. Then add the bell peppers and the mushrooms. Let everything simmer for 10 minutes, stirring constantly. Gradually add some seasoning and deglaze with white balsamic vinegar. Finally, stir in the drained asparagus and serve warm. Suggestion 1: on leaf salad with fresh bread. Suggestion 2: on spaghetti.