Asparagus & Morel Mushroom Salad with Cherries and Edible Flowers

Name: Asparagus & Morel Mushroom Salad with Cherries and Edible Flowers
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: 400 g green asparagus; Salt; Pepper (freshly ground); 2 tbsp balsamic vinegar; 4 tbsp olive oil; 250 g fresh morel mushrooms; 1 tsp butter; 10 cherries; 200 g mixed salad greens (oak leaf, Lollo rosso, frisée); 2 tbsp sage flower; 2 tbsp dandelion flower; 2 tbsp chicory flower; 2 tbsp borage flower

Prep: 15min

| Servings: 4 | Cook: 5min

A fresh asparagus and morel mushroom salad featuring cherries and edible flowers, a delightful dish from the sprout vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

400 g green asparagus
Salt
Pepper (freshly ground)
2 tbsp balsamic vinegar
4 tbsp olive oil
250 g fresh morel mushrooms
1 tsp butter
10 cherries
200 g mixed salad greens (oak leaf, Lollo rosso, frisée)
2 tbsp sage flower
2 tbsp dandelion flower
2 tbsp chicory flower
2 tbsp borage flower

Instructions

1.
Wash the asparagus; if necessary, peel the lower third and trim the ends. Cut the spears in half, blanch in plenty of salted water for 4 minutes, then shock in ice water.
2.
Mix salt, pepper, balsamic vinegar, and olive oil to make the dressing.