Salad with mushrooms, eggs and asparagus

400 g mushrooms

300 g green asparagus

3 eggs

fresh herbs (dill, rosemary, thyme)

vegetable oil

salt

Filling:

50 ml olive oil

2 tsp. balsamic vinegar

1 tsp. lemon juice

To omit the asparagus in boiling water with the addition of a small amount of salt and sugar, boil for 3 minutes, remove and put in a container with ice, then obliquely cut.

Plastics chop the mushrooms, oil to fry, adding some salt, allow to cool.

Put the mushrooms on a plate, top lay the asparagus, sprinkle with chopped herbs.

Put it on a salad eggs, cut into quarters (quail in half).

For the filling mix all ingredients, gently whisking, drizzle salad with mushrooms, eggs and asparagus and serve.