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).
- 1 tray fresh thyme (15 g), only the leaves
- 8 el olive oil
- 1 forest green asparagus (500 g), bottom 2 cm removed
- 1 tray chestnut mushrooms (250 g), stalks removed
Mix half the thyme with 4 tbsp oil. Allow the asparagus and mushrooms to marinate for at least 30 minutes.
Mix the rest of the thyme with 4 tbsp oil and the balsamic vinegar.
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.
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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