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Cressida
Asparagus salad with mushrooms
A nice Mediterranean recipe. The main course contains the following ingredients: fresh thyme ((15 g), only the leaves), olive oil, green asparagus ((500 g), bottom 2 cm removed), chestnut mushrooms ((250 g), stalks removed), balsamic vinegar, mozzarella (mini (cheese, 150 g)) and Parmesan cheese (scraped).
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Ingredients
Directions
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Mix half the thyme with 4 tbsp oil. Allow the asparagus and mushrooms to marinate for at least 30 minutes.
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Mix the rest of the thyme with 4 tbsp oil and the balsamic vinegar.
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Thread the mushrooms on the skewers and grill them on the barbecue for 8 minutes until done. After 3 minutes, add the asparagus, transversely to the grid of the barbecue. Let the mushrooms cool down and take them off the skewers.
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Mix the still warm asparagus and mushrooms with the thyme balsamic dressing and mozzarella balls. Sprinkle with the cheese. Tasty with a campagnard (bread).
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Nutrition
495Calories
Sodium41% DV975mg
Fat68% DV44g
Protein40% DV20g
Carbs2% DV5g
Fiber36% DV9g
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