for 4 person

Asparagus and mushrooms

1 tbsp	olive oil
1 kg	green asparagus, lower third peeled, cut diagonally into approx. 3 cm pieces
250	mushroom, quartered
100	fresh morels, washed thoroughly, drained, halved
1	red chilli pepper, deseeded, cut into rings
1 tsp	salt
a little	pepper

Salad

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

Dressing

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

How it's done

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.

Salad

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

Dressing

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

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