Sunday, May 06, 2012
this is what I'm going to eat tonight
Asparagus with cucumber-tomato-rocket-mushroom vinaigrette
500g green asparagus
a piece of cucumber
a handful of mushrooms
a small bundle of rocket leaves
olive oil, vinegar, salt and pepper
Boil the asparagus (about 10 minutes) until it hangs slightly curved over the fork when you lift it.
In the meantime prepare the vinaigrette with the chopped vegetables.
Pour the vinaigrette over the warm asparagus, serve and enjoy!