Chanterelles with Zucchini and Asparagus

1 serving

30 minutes

An exceptionally summer salad from Gallery to Go is delicately composed of only seasonal ingredients: crisp asparagus florets, thin circles of almost milky young zucchini and contrasting red mushrooms slosh around in it. And on top of that, a poached egg is slapped on top, which, once you open it with a fork, will flood the contents of the plate with molten lava of yolk.

Energy value per serving

• Calories: 251
• Proteins: 11g
• Fats: 19.9g
• Carbohydrates: 7.2g

Ingredients

• Asparagus: 50 g
• Chanterelles: 70 g
• Zucchini: 25 g
• Mixed salad leaves: 30 g
• Dill: 2 g
• Parsley: 2 g
• Coriander: 2 g
• Chicken egg: 1 pc
• Dill oil: 15 ml
• Chili sauce: 8 ml
• Yuzu juice: 8 ml

Cooking steps

1. Blanch asparagus in boiling salted water, then transfer to ice water to preserve color. Drain and quickly sauté in butter.

   Required ingredients:

   • Asparagus: 50 g
   • Dill oil: 15 ml

2. Fry the chanterelles in a mixture of vegetable and butter for 15-20 minutes, stirring, until golden brown.

   Required ingredients:

   • Chanterelles: 70 g
   • Dill oil: 15 ml

3. Prepare poached egg.

   Required ingredients:

   • Chicken egg: 1 piece

4. Prepare the sauce. In a blender, combine dill oil, sweet chili, yuzu juice, a couple of parsley leaves and blend.

   Required ingredients:

   • Dill: 2 g
   • Parsley: 2 g
   • Dill oil: 15 ml
   • Chili sauce: 8 ml
   • Yuzu juice: 8 ml

5. Combine mixed salad, thinly sliced zucchini, asparagus, and chanterelles in a serving dish. Dress with sauce and top with poached egg.

   Required ingredients:

   • Asparagus: 50 g
   • Chanterelles: 70 g
   • Zucchini: 25 g
   • Mixed salad leaves: 30 g
   • Chicken egg: 1 piece
   • Dill oil: 15 ml