White Asparagus and Spinach Salad

Peel the asparagus and cut in half. Cook in boiling salted water for about 20 minutes until al dente and then drain. Rinse and spin dry the baby spinach. Rinse and halve the tomatoes. Rinse, trim and cut the scallions diagonally into rings. Rinse, trim and cut the mushrooms into slices. Peel the shallot and garlic. Dice the shallot finely and cut the garlic into thin slices. Sauté both with 1 tablespoon hot oil, add the mushrooms, sauté briefly and then remove from the heat.

Mix the balsamic vinegar and the remaining olive oil. Season with salt and pepper and add a little water if desired.

Combine all the salad ingredients and transfer to plates. Drizzle with the dressing and serve.