Warm Asparagus and Mushroom Salad

Look forward to this fine asparagus recipe:

Clean asparagus spears, cut into pieces about 3-4cm long and make in veal broth for 20-25min, green asparagus spears a tiny bit shorter. During this process, pierce repeatedly to check for doneness. In the meantime, mix vinegar, oil, chopped onion, sea salt and pepper to make a salad dressing and season. When the asparagus spears are ready, the whole thing must go quite quickly. Slice mushrooms into flakes and sauté lightly in butter so that they no longer oxidize and are warm. Add asparagus spears, overall it must be lukewarm.

Serve with freshly toasted toast.

P.S.: Do not discard the veal stock, it makes an excellent asparagus soup!

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