Asparagus and mushroom salad
- 500 g ChefGomba baby button mushrooms
- juice of one lemon
- fresh dill
- olive oil, salt and pepper
- 500 g white asparagus
Steam the mushroom heads in a little water for a few minutes, then remove from the water and leave to cool.
Mix the chopped dill, salt, pepper, and lemon juice with the olive oil, then add the mushrooms and leave to stand.
Peel the asparagus, then cut into pieces 2 cm long and sauté. Toss with the mushrooms and serve at once.
TIP: If preferred, chives or parsley can be used instead of dill, and the lemon juice can be replaced with any kind of fruit vinegar.