Asparagus and mushroom salad

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 298 Kcal, 15g Protein, 10g Carbohydrates, 21g Fat


  • Asparagus and mushrooms
  • 1 tbsp olive oil
  • 1 kg green asparagus, lower third peeled, cut diagonally into approx. 3 cm pieces
  • 250 mushrooms, quartered
  • 100 fresh morels, washed thoroughly, drained, halved
  • 1 red chilli pepper, deseeded, cut into rings
  • 1 tsp salt
  • a little pepper
  • Salad
  • 4 hard-boiled egg, finely chopped
  • 100 g rocket
  • 4 tbsp seed and nut mix
  • Dressing
  • 1 organic lemon use a little grated zest and all of the juice
  • 3 tbsp olive oil
  • 1 tsp liquid honey
  • 1 tbsp chives, finely chopped
  • 0.25 tsp salt

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  • Asparagus and mushrooms

    Heat the oil in a non-stick frying pan. Add the asparagus, button mushrooms and morels, stir fry for approx. 10 mins. Add the chilli pepper, season and leave to cool.
  • Salad

    Divide the asparagus and mushrooms between the glasses. Top with the rocket, eggs and mixed seeds & nuts.
  • Dressing

    Combine the lemon zest and juice with the oil, honey, chives and salt, drizzle over the salad just before serving.
  • Tip:

    Instead of fresh morels, use 20 g of dried morels that have been soaked, washed thoroughly and drained.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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