Warm Salad with Asparagus and Mushrooms
Salads • European
Description
Any salad mix can be used, but it's best with tender greens like arugula. You can use royal or regular mushrooms, or even replace them with oyster mushrooms. It's delicious to sprinkle the salad with Parmesan and pine nuts on top, and you can substitute mayonnaise with sour cream. This is for those who scoff at the mention of mayonnaise in a recipe :)
Ingredients
- "Tango Mix Salad Leaf Blend 'White Dacha'" 1 piece
- Mayonnaise to taste
- Royal Mushrooms 10 oz
- Mini vegetables 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the asparagus for about 5 minutes.
Step 2
Wash the medium-sized mushrooms, clean them (if necessary), cut them into quarters, and quickly sauté them in hot butter. The mushrooms should not release much juice, so the heat should be high. Sauté for about 5 minutes, seasoning with salt and pepper to taste.
Step 3
Roughly chop the salad greens, dress with mayonnaise, and place on plates.
Step 4
Cut the asparagus sticks in half, place them on the greens, and gently mix, trying not to break the asparagus.
Step 5
Top with the sautéed mushrooms.
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