Colorful asparagus salad

Ingredients for 4 servings:

• 350 g white asparagus
• 500 g asparagus, green
• 250 g white mushrooms
• 5 spring onions
• 3 tbsp olive oil
• 100 g Parmesan
• 30 g butter
• 1 bunch arugula
• salt and pepper
• white wine vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple and delicious

Wash the arugula and cut the bunch into 2 cm wide sections. Peel the asparagus and discard the dry ends. For green asparagus, only peel the lower ends. Cut the asparagus into diagonal 1 cm wide slices. Trim the mushrooms and slice them thinly. Wash the green parts of the spring onions and slice them thinly. Reserve the white ends for another purpose. Heat a pan with the olive oil. Fry the asparagus in batches over medium heat until al dente. Season with salt and pepper. Meanwhile, add the butter to another pan and fry the mushrooms, seasoned with salt and pepper. When they are golden brown, briefly add the spring onions. Layer the fried asparagus, arugula, and mushrooms in a bowl. Sprinkle each layer with a splash of white wine vinegar, salt, and pepper, and grate the Parmesan cheese over it. I make three to four layers. It’s great with grilled food, as an appetizer, or even just with bread.