Asparagus salad with mushrooms and peach dressing Recipe
Recipe Ingredients for Asparagus salad with mushrooms and peach dressing
| Amount | Ingredient |
|---|---|
| 400 grams | Thin green asparagus |
| 250 grams | Mushrooms |
| 1 bunch | Radishes |
| 2 pcs | Peach halves Addo |
| 5 tbsp | Peach juice |
| 2 tbsp | Fruit vinegar |
| 1 tbsp | Sunflower oil |
| 1 tbsp | Walnut oil |
| 1 pinch | Iodized salt |
| some | Colorful peppers |
| 1 tsp | Sugar |
| 1 / 4 tsp | Curry powder |
| some | Garlic salt |
| 2 bunches | Chervil |
| 2 tbsp | Sunflower seeds |
Asparagus salad with mushrooms and peach dressing Recipe Directions
Wash asparagus and brush. Cook in plenty of water with a pinch of iodized salt and sugar five minutes until it is al dente, then drain.
Meanwhile, brush the mushrooms and cut into thin slices, as the radishes. Asparagus, cut into small pieces if necessary. Mushrooms and radishes with the asparagus spears on plates.
Puree the peaches for the dressing with the juice. Vinegar, oil, salt, pepper, sugar, curry powder, garlic salt and stir. Pour over the salad and let something pass through. Wash parsley and remove coarse stems. Sunflower seeds in a pan without fat until golden brown. Both scatter over the salad.
