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Asparagus and Mushroom Salad with Zucchini and Diced Bacon (lukewarm)
The perfect asparagus and mushroom salad with zucchini and diced bacon (lukewarm) recipe with a picture and simple step-by-step instructions.
Ingredients salad
- 500 g Asparagus green fresh
- 5 piece Mushrooms brown
- 2 piece Carrots
- 60 g Diced Bacon
- 0,5 piece Zucchini fresh
- 4 piece Cocktail vine tomatoes
- Coarse salt
- Pepper from the grinder
salad dressing
- 2 piece Strawberry
- Balsamic vinegar
- Extra virgin olive oil
- 1 Splash Freshly squeezed lemon juice
- 1 teaspoon Honey
- Black pepper from the mill
- Coarse salt
- 0,5 piece Red peppers
- Peel the lower third of the asparagus and cut into pieces approx. 3 cm long, clean and quarter the mushrooms. Wash the carrots, quarter them and also cut into 3 cm long pieces. Slice the zucchini and halve the tomatoes. Finely chop the peppers.
- Fry the diced bacon in the pan. Remove the roasted bacon and then fry the asparagus and carrots in the pan with a little olive oil and after about 10 minutes add the mushrooms and fry for another 5 minutes (depending on how firm you want the asparagus to be). Add the bacon. Fry the zucchini and tomatoes in a pan also with the olive oil.
salad dressing
- Wash and puree the strawberries. Mix the balsamic vinegar, lemon juice, pepperoni, honey and olive oil well and season with salt and pepper.
- Arrange the lukewarm vegetables on a plate and pour the salad dressing over them.
- BON APPETITE
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