Salads

Asparagus salad with mayonnaise and mushrooms


Ingredients for Making Asparagus Salad with Mayonnaise and Mushrooms

  1. Fresh asparagus 40 grams
  2. Pickled champignons 40 grams
  3. Green young beans 30 pods
  4. Fresh goose liver 20 grams
  5. Fresh carrots 20 grams
  6. Mayonnaise 50 grams
  7. Fresh parsley to taste
  8. Salt to taste
  9. Ground black pepper to taste
  • Main ingredients: Liver, Beans, Mushrooms
  • Serving 2 servings

Inventory:

Cutting board, kitchen knife, plate - 4 pieces, saucer, stove, tablespoon, teaspoon, salad bowl or serving dish, medium bowl, small pan with a lid, slotted spoon, medium pan, colander or sieve - 2 pieces, kitchen potholders , potato peeler, fork, bowl

Making asparagus salad with mayonnaise and mushrooms:

Step 1: Prepare Young Green Beans.


Pour ordinary cold water into the middle pan so that it half-fills the container. We put it on a big fire and wait for it to boil. Immediately after that, we wash the green beans under running hot water and put them into the pan. Pour the salt here to taste, gently mix everything with a tablespoon and wait for the liquid to boil again. Attention: lid is not necessary. Cook the pods for 8 minutes. After the allotted time, we check the component for readiness. We take out one pod with a tablespoon from the pan and put it on a cutting board. With a knife, cut a piece and try. If the beans have already become soft, but still have a little crunch on the teeth, then you can turn off the hotplate. If not, then send the remaining pod back to the pan and extend the cooking time for 3-5 minutes.

At the end, turn off the burner and, holding the pan with the help of kitchen tacks, pour the contents into the sink through a colander or sieve. Leave the beans aside to cool to room temperature.

Step 2: prepare the asparagus.


Asparagus is a young stalk usually up to 20 centimeters long. To taste, they resemble green peas. Of course, asparagus is very useful, as it contains many vitamins and minerals. By the way, after cooking in a salad, it will practically not be felt, so even children can eat it. So, first of all, we wash the stems under running warm water and put them on a cutting board. Using a potato peeler, carefully remove the component from the upper peel, without touching the tops (after all, they are very delicate).

In the meantime, fill the clean middle pot with half the usual cold water from the tap and put on a large fire. Let the liquid boil. Pour here immediately 0.5-1 teaspoon of salt, mix everything thoroughly and spread the asparagus. Cook the stems for 10 minutes. After the allotted time has passed, check the component with a fork. To do this, we pierce the stalk with the inventory somewhere in the middle and look: if the kitchen appliance easily enters the pulp, then you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 5 minutes. In any case, the asparagus should be non-boiled and very tender.

At the end, we discard the component in a colander and leave it aside to cool to room temperature.

Step 3: prepare the goose liver.


We wash the goose liver under running water and put it on a clean plate.
Meanwhile, we pour ordinary cold water from the tap into a small pan and put it on medium heat. To make the liquid boil faster, cover the container with a lid. Immediately after that, reduce the fire to a minimum and carefully spread the liver into the pan. We are waiting for the water to boil again. Now cover the container with a lid (but not completely) and cook the component for 15 minutes.

After the allotted time, using a slotted spoon, we get the liver out of the pan and put it on a clean plate. Leave it aside to cool to room temperature.

Step 4: prepare the carrots.


We carefully wash the carrots under running water and put them in a clean small pan. Fill the container with ordinary cold water so that it completely covers the component and put on medium heat. To make the liquid boil faster, cover the pan with a lid. Immediately after that we detect 20-30 minutes (depending on the size of the vegetable) and cook the carrots until tender. After the allotted time, we check the component for readiness. To do this, pierce it with a fork. If the inventory easily enters the pulp of a vegetable, then you can turn off the hotplate. If not, then extend the cooking time yet for 5-10 minutes. At the end, put the carrots on a chopping board and let cool to a warm state.

Now with the help of a knife we ​​remove the peel and then cut the component into thin strips. Attention: You can also chop the vegetable into cubes or even use a coarse grater. Pour finely chopped carrots into a clean plate.

Step 5: prepare the parsley.


We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a free saucer. Attention: for such a salad will be enough 2-3 branches. I add parsley to this dish according to my mood. It happens that I just sprinkle with finely chopped greens, but I can even miss it from the recipe.

Step 6: preparing a salad dressing.


Pour mayonnaise into the bowl and pour salt and black pepper to taste. I usually add the last seasoning on the tip of the knife so as not to spoil the aroma and taste of the salad. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, refueling is ready!

Step 7: prepare an asparagus salad with mayonnaise and mushrooms.


Put the cooled green beans on a cutting board and, using a knife, grind into pieces. Then pour them into a medium bowl.

Now we lay the asparagus on a flat surface and, like the bean pods, chop them with sharp inventory.

We pour the component into the general container, and after it we add the pickled champignons, carrot straws and slices of boiled goose liver. If desired, sprinkle all the ingredients with chopped parsley.

Now we season the salad with mayonnaise with spices and, using a tablespoon, mix everything carefully until smooth. At the end, we transfer the dish to a salad bowl and can serve it to the dining table.

Step 8: serve asparagus salad with mayonnaise and mushrooms.


Ready salad is served at the dinner table along with slices of bread. This dish can be enjoyed just like that without any side dishes. It is not only satisfying, but also very tasty, and most importantly - healthy, because it contains an uncountable amount of vitamins and minerals.
Good appetite!

Recipe Tips:

- if you want the green beans to restore their color after cooking, then put it immediately in a pot of cold water and leave it there for a few minutes. Then drain the liquid and leave the pods aside until the right moment;

- if the pickled champignons are large, then they can be chopped into pieces with a knife and only then added to the salad;

- the salad can also be laid out in halves of tomatoes, which must be cleaned from pulp and seeds in advance. In this embodiment, the dish is served on a festive table or buffet, as it turns out not only tasty, but also beautiful.