what I’m going to eat tonight

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Dinner / Lunch

Asparagus with cucumber-tomato-rocket-mushroom vinaigrette

500g green asparagus
a piece of cucumber
1 tomato
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!


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