The peculiarity of this vegetable salad is that all the ingredients need to be fried first. This applies not only to asparagus and mushrooms, but also to other vegetables. If you want to make the dish more dietary, bake them in the oven.
Ingredients
- Mushrooms - 250 g
- Asparagus - 150 g
- Bell pepper - 3 pieces
- Chili pepper - 2 pieces
- Salt - 0.5 tsp.
- Olive oil - 2 tbsp.l.
- Garlic - 2 cloves
Step-by-step cooking recipe
Cut the mushrooms into thin plates, and pepper into strips or rings.
Cut the tough part of the asparagus, and cut the rest into a couple of pieces.
Fry the mushrooms, peppers and asparagus separately, and then mix.
Add chopped chili with garlic, salt and sprinkle the salad with olive oil.
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