Fruity salad with asparagus, strawberries and mushrooms

Ingredients for 2 servings:

• 1 lettuce(s)
• 500 g asparagus
• 10 strawberries
• 6 mini Roma tomatoes
• 3 mushrooms
• 3 tbsp Balsamic vinegar (strawberry balsamic vinegar)
• 3 tbsp olive oil
• 1 onion(s), red
• salt and pepper
• Sugar
• basil
• chives
• Parsley
• possibly pine nuts, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Peel the asparagus and cook in salted sugar water for about 15 minutes until al dente. Rinse in cold water. Wash the lettuce leaves and spread them out on a large plate or platter. Thinly slice the mushrooms and arrange them on the salad. Chop the cooled asparagus, tomatoes, and strawberries. Dice a small red onion and arrange everything nicely on the salad. Mix the vinegar, oil, salt, and pepper to make a salad dressing. Drizzle it over the salad with a spoon, then sprinkle the finely chopped herbs on top. If you like, you can also add toasted pine nuts.