Mixed green salad with sautéed green asparagus

Ingredients for 4 servings:

• 1 salad (e.g. lamb’s lettuce and rocket)
• 4 large mushrooms, diced
• 1 bunch of green asparagus
• 10 cocktail tomatoes
• 1 onion(s)
• n. B. Garlic, finely chopped
• e.g. Parmesan, freshly grated
• some olive oil
• some balsamic vinegar
• 1 tsp mustard
• 2 tbsp natural yogurt
• some herbs of your choice and season
• salt and pepper
• a little honey, optional

Instructions

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

Asparagus with a twist

First, clean all the lettuce (you can use whatever you like or what’s available) and place it in a large bowl. Just trim the woody ends off the asparagus and wash it. Peel and dice the onion. Then heat a little olive oil in a pan (I use my grill pan), add the diced onion, and sauté it. Add the asparagus and sauté it as well. It’s okay if it gets a little brown. Meanwhile, wash and halve the tomatoes and add them to the green salad in the bowl. Make a dressing with olive oil, balsamic vinegar, mustard, natural yogurt, any herbs you like, salt, and pepper. If it’s too acidic for you, you can add a little honey. When the asparagus is starting to brown a bit, add the diced mushrooms and sauté them as well. Season everything with salt, pepper, and plenty of garlic. At the very end, season with freshly grated Parmesan cheese (although canned will do, too). Toss the green salad with the tomatoes, the slightly cooled roasted vegetables, and the dressing. Serve with bread or, equally delicious, some grilled fish. Delicious, quick to make, and a great dish for warm days!