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Asparagus and Mushroom Salad with Zucchini and Diced Bacon (lukewarm)

5 from 3 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 37 kcal

Ingredients
 

Ingredients salad

  • 500 g Asparagus green fresh
  • 5 Mushrooms brown
  • 2 Carrots
  • 60 g Diced Bacon
  • 0,5 Zucchini fresh
  • 4 Cocktail vine tomatoes
  • Coarse salt
  • Pepper from the grinder

salad dressing

  • 2 Strawberry
  • Balsamic vinegar
  • Extra virgin olive oil
  • 1 splash Freshly squeezed lemon juice
  • 1 tsp Honey
  • Black pepper from the mill
  • Coarse salt
  • 0,5 Red peppers

Instructions
 

  • 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

Nutrition

Serving: 100gCalories: 37kcalCarbohydrates: 3.1gProtein: 3.9gFat: 1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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