Roasted salad with green asparagus, king oyster mushrooms, Parma ham and Roquefort

Ingredients for 2 servings:

• 200 g king oyster mushrooms
• 6 slices of Parma ham
• 250 g asparagus, green
• 20 g garlic butter
• 40 g Roquefort
• 125 g mixed leaf salad (arugula, spinach, radicchio, lamb’s lettuce)
• chili
• salt and pepper
• e.g. pork fillet(s) or chicken breast, fried
• 1 onion(s), optional
• 1 garlic clove(s), optional

Instructions

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

Gluten-free

Cut the green asparagus into 5 cm long pieces. Pull the Parma ham apart into equal-sized pieces by hand (approx. 3 x 3 cm). Heat 20 g of garlic butter in a pan over one-third of the highest possible heat. Brown the Parma ham for approx. 3 minutes. Add the asparagus pieces and king oyster mushrooms. Cook everything together for another 10 minutes. Shake the pan occasionally or use a spatula to mix and turn the ingredients. Gradually add the mixed leaf salad, stirring constantly. Season with salt, pepper, and chili. If using, add bite-sized pieces of roasted chicken breast or roasted pork fillet. Cook in the pan for another 3 minutes and then arrange on the plates. Arrange the Roquefort cheese in small pieces on top of the salad. Optionally, you can brown finely chopped garlic and onion beforehand and stir them in at the end before serving.