in Recipes

Asparagus, mushroom and tomato salad

updated

Spread the love

Ingredients for 6 servings:

  • 1 kg asparagus, green
  • 500 g mushrooms, small
  • 4 large beefsteak tomatoes
  • Balsamic vinegar
  • olive oil
  • Salt and pepper, black, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

tastes lukewarm or cold

Trim the asparagus and cut into approximately 5 cm long pieces. Place in the steamer basket. Trim the mushrooms and place them on top of the asparagus. Steam together for approximately 5-10 minutes until al dente. Meanwhile, wash the tomatoes, cut them into eighths, and place them in a bowl. Add the cooked vegetables to the tomatoes while still hot, and season with balsamic vinegar, olive oil, salt, and pepper. It tastes best served lukewarm, but is also delicious cold.

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Vegetarian lasagna with lentils

Jerchen's sheep cheese dip