Warm asparagus salad with mushrooms and wild garlic on arugula

Ingredients for 1 servings:

• 1 handful of arugula, washed, sorted
• 100 g asparagus, green, washed, freed from the woody ends
• 1 pinch of coconut oil
• 80 g mushrooms, washed, quartered
• 1 small spring onion(s), washed, cut into fine rings
• 1 small red bell pepper(s), washed, finely diced
• some salt and pepper
• e.g. olive oil
• e.g. balsamic vinegar
• e.g. Parmesan, sliced
• n. B. Balsamic cream
• 10 wild garlic leaves, fresh, washed, cut into fine strips

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

simple, quick, tasty and healthy

Cut the asparagus into bite-sized pieces and sauté in a pan with hot coconut oil. Add the mushrooms and spring onion rings. Cook everything over medium heat until tender (about 8 minutes). Meanwhile, place the arugula in a bowl, add the bell peppers, and wild garlic. Mix together a dressing of olive oil, balsamic vinegar, salt, and pepper, and mix well with the arugula, bell pepper, and wild garlic mixture. Spoon the asparagus, leek, and mushroom mixture onto the salad and garnish with balsamic vinegar and Parmesan cheese.