Asparagus salad with basil, mushrooms and Parmesan

For this recipe you will need:

450 g asparagus

120 g mushrooms (eg, mushrooms)

1 Art. l. lemon juice

1 Art. l. balsamic vinegar

1 h. l. Dijon mustard

1 garlic - clove

3 Art. l. olive oil

1 / h. l. pepper (black pepper)

1/2 glass basil

2 Art. l. parmesan cheese (grated)

In the rough cut asparagus tips and cut to a length of 2-3 cm. Mushrooms peeled, cut into thin slices. Asparagus pour 1/2 cup salted boiling water and cook over low heat for 10 minutes. While asparagus is cooked, mix the lemon juice, vinegar, Dijon mustard and chopped garlic. Gradually pour in the olive oil, then add black pepper. In a salad bowl mix the asparagus and a half filling, cover with foil and put into the side. Remaining dressing to use on mushrooms. To add mushrooms basil leaves and stir. On a plate put mushrooms, asparagus and top it all sprinkle with salt and grated cheese.