Mushroom and Asparagus Salad
400 g mushrooms
300 g green asparagus
3 tablespoons olive oil
2 tsp balsamic vinegar
1 tsp lemon juice
1 In boiling water, add a little sugar and salt, throw the asparagus and cook for 3 minutes, then get it and shift into a bowl with ice when the asparagus is cool, cut it diagonally.
2 Mushrooms cut plastics, salt and fry in butter, allow to cool.
3 On the dish lay out fried mushrooms, spread on top of the asparagus, sprinkle with chopped herbs.
4 eggs cut into quarters and place on the salad, for filling mix the olive oil, balsamic vinegar and lemon juice and whisk lightly.
5 Mushroom salad with asparagus and eggs pour prepared sauce and serve.