Spring roasted mushrooms
- 500 g chestnut mushrooms
- 500 g white asparagus
- 300 g carrots
For the dip:
- 200 g cottage cheese
- 300 ml Greek yogurt
- 1 bunch of dill, chopped
- half cucumber finely diced
- 1 packet of radishes cut into small cubes
- 1 bunch of spring onions, sliced
Steam the asparagus and carrots.
Quarter the chestnut mushrooms and fry them.
Mix together the ingredients of the dip.