Mushroom salad is a tasty and healthy dish. Mushrooms are a source of many minerals, they are rich in protein and lecithin, which prevents the formation of cholesterol deposits. Not even in large quantities, mushrooms create a feeling of satiety. In combination with asparagus and eggs, mushroom salad will be even more satisfying and healthy.
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You will need
- - 400 g of champignons;
- - 300 g of green asparagus;
- - 3 eggs;
- - dill, vegetable oil, rosemary, thyme, salt.
- For refueling:
- - 4 tbsp. tablespoons of olive oil;
- - 2 teaspoons of balsamic vinegar;
- - 1 teaspoon of lemon juice.
Instruction manual
1
Boil water, add a little salt to it, add asparagus, cook for 3 minutes.
2
Remove the asparagus, transfer to a bowl of ice. Cut asparagus to slant diagonally.
3
Cut the mushrooms into slices, salt, fry in oil, let cool completely.
4
Put the fried mushrooms on the dish, spread the asparagus on top, sprinkle with chopped fresh herbs.
5
Cut the boiled eggs into quarters, lay on a salad.
6
Prepare a dressing. Mix olive oil with vinegar and fresh lemon juice, whisk a little.
7
Pour the mushroom salad with the resulting dressing and serve immediately.
note
It takes no more than 30 minutes to prepare a mushroom salad with asparagus and eggs.