Rice Salad with Asparagus, Peas and Mushrooms

For the rice salad with asparagus, peas and mushrooms, cook the basmati rice according to package directions and rinse in cold water.

Defrost the peas. Peel the asparagus and cook in salted water for 10 to 12 minutes until al dente. Then halve the asparagus and cut into approximately 3 cm oblong sticks.

Quarter the tomatoes, remove the seeds and cut into small cubes. Pluck the parsley from the stem and cut the leaves into fine strips. Mix the tomatoes, parsley, asparagus, peas and mushrooms with the rice.

Season the rice salad with asparagus, peas and mushrooms with olive oil, vinegar, salt and sugar and serve.

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