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Strawberry and asparagus salad with mushrooms

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Ingredients for 4 servings:

  • 500 g asparagus, white
  • salt and pepper
  • 1 tsp butter
  • 250 g strawberries
  • 100 g mushrooms
  • 1 head of lettuce
  • 1 bunch watercress
  • 1 tbsp apple juice (apple syrup, health food store)
  • 3 tbsp oil (sunflower oil)
  • 2 tbsp oil (nut oil)
  • Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the asparagus and cut into approximately 5 cm long pieces. Cook in salted water with sugar and butter. Drain, rinse, and let drain. Hull and halve the strawberries. Slice the mushrooms. Tear the lettuce and watercress into bite-sized pieces. For the dressing, combine the vinegar with salt and apple syrup. Whisk in both oils. Arrange the asparagus on plates with the mushrooms, strawberries, lettuce, and watercress. Drizzle with the dressing and serve sprinkled with pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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