Asparagus and mushroom salad

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 298 kcal
, Fat: 21 g
, Carbohydrate: 10 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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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


100 g rocket
4 hard-boiled eggs, finely chopped
4 tbsp seed and nut mix


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
¼ tsp salt
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How it's done

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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.


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


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

Good to know
Tip: Instead of fresh morels, use 20 g of dried morels that have been soaked, washed thoroughly and drained.

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