Asparagus and Arugula Salad

Peel the asparagus, cut off the ends and cut the spears into pieces. Cook for 6-8 minutes in salted water, depending on the thickness.

Rinse and drain the arugula. Wipe, trim and slice the mushrooms.

For the dressing, rinse the lime in hot water, pat dry, grate the peel and squeeze out the juice.

Mix the lime juice with 2-3 tablespoons of asparagus water, the lime zest and the olive oil and season with salt, pepper and sugar.

Drain the asparagus, rinse cold and drain again.