Asparagus Salad with Spinach Leaves

Ingredients

• 500 g asparagus tips
• 1 handful young spinach
• 200 g cocktail tomatoes
• 2 red spring onions
• 50 g mushrooms
• 1 Shallot
• 1 Garlic clove
• 4 tbsp white balsamic vinegar
• 6 tbsp Olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Peel the asparagus and cut it in half. Boil in salted water for about 20 minutes until firm. Drain and set aside. Wash, trim, and dry the spinach. Rinse and halve the tomatoes. Wash, trim, and slice the spring onions diagonally into rings. Clean the mushrooms and slice them. Peel the shallot and garlic; finely dice the shallot and thinly slice the garlic. Sauté both in 1 tbsp hot oil, add the mushrooms, cook briefly, then remove from heat. Mix with the balsamic vinegar and remaining olive oil. If desired, add a splash of water and season with salt and pepper.

2. 2.

   Combine all ingredients and distribute onto plates. Drizzle with the salad dressing and serve.

3. 3.

   Grilled white bread pairs wonderfully with this dish.