Asparagus Salad with Mushrooms

Ingredients

• 500 g white asparagus
• 0.5 tsp Sugar
• Salt
• 1 tbsp butter
• 200 g small button mushrooms
• juice of one lemon
• 0.25 tsp ground coriander
• 3 tbsp raspberry vinegar
• 6 tbsp walnut oil
• Salt
• ground pepper
• 1 packet watercress

Instructions

1. 1.

   Wash, peel, and trim the ends of the asparagus.

2. 2.

   Bring plenty of salted water to a boil, stir in butter and sugar, and cook the asparagus for about 20 minutes. Remove, drain, and let cool.

3. 3.

   Clean the mushrooms and slice them with a sharp knife; place in a bowl and mix with lemon juice.

4. 4.

   Cut the asparagus into pieces about 4 cm long.

5. 5.

   Whisk vinegar with salt, pepper, and coriander, then gradually whisk in the walnut oil.

6. 6.

   Drain the mushrooms, pat dry, and combine with the asparagus and dressing. Serve in bowls and sprinkle with watercress.