Green asparagus salad simple and different

Ingredients for 1 servings:

• 250 g asparagus, green
• 1 clove(s) garlic
• 1 small carrot(s)
• 2 small cherry tomatoes
• 3 m.-large mushrooms
• 2 tbsp mixed seeds, e.g. sunflower seeds, pumpkin seeds, pine nuts
• 2 tbsp Parmesan
• 2 tbsp mustard, sweet
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar, dark
• Sugar
• oregano
• basil
• 1 spring onion(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

vegetarian

Trim the bottom ends of the asparagus. Cut the stalks into bite-sized pieces. Slice the mushrooms and cut the spring onions into rings. Quarter the tomatoes. Coarsely grate the carrot and finely dice the garlic. Heat the olive oil and garlic in a pan. Fry the asparagus pieces for about 6-7 minutes. Fry the mushrooms in the same pan. Make a dressing with mustard, olive oil, balsamic vinegar, salt, pepper, and herbs. Place the asparagus in a bowl and mix with the dressing. Fold in the mushrooms, grated carrot, and tomatoes. Heat the seeds in a pan and toast them. Meanwhile, place the asparagus and the remaining mixed ingredients on a plate. Sprinkle the toasted seeds on top while they are still warm and sprinkle with Parmesan cheese. I like to serve it with chicken breast fillet or baguette.