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Asparagus and mushroom salad with roast meat

Asparagus mushroom salad with roast meat

Asparagus and mushroom salad with roast meat

Ingredients:

  • 500 g baby button mushrooms
  • juice of one lemon
  • fresh dill
  • olive oil, salt and pepper
  • 500 g white asparagus
  • tenderloin

Preparation:
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.
Roast the meat, then leave to rest before slicing.

Peel the asparagus, then cut into pieces 2 cm long and sauté. Toss with the mushrooms and serve at once.

Fresh ingredients for the wonderful taste of summer!