Asparagus salad with mushrooms and egg

Ingredients for 4 servings:

• 500 g white asparagus
• lemon juice
• 250 g mushrooms
• 2 tbsp oil
• 1 tbsp fruit vinegar
• 1 tsp Dijon mustard
• herbal salt
• Pepper, from the mill
• 3 eggs, hard-boiled
• e.g. parsley

Instructions

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

Trim the asparagus and cook for about 20 minutes. Cut into strips and mix with the trimmed and sliced ​​mushrooms. Drizzle with lemon juice. Add the oil, vinegar, mustard, salt, and pepper and mix. Peel the eggs and fold them in sliced. Sprinkle with parsley, if desired.