Warm salad with arugula, mushrooms and asparagus

Summer green salad of fried mushrooms and asparagus, which may well
become a full and delicious dinner.

150 g of mushrooms
6 asparagus shoots
150 g of arugula
1/2 onion
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper

On olive oil fry the onion until cooked for about 5 minutes.

Mushrooms cut into slices, each asparagus shoot cut across 3-4 pieces.
Add the chopped mushrooms and asparagus to the onions.

Salt. Fry for 2-3 minutes.

Put the leaves of the arugula in a bowl, top with mushrooms and asparagus.

In a frying pan, where fried mushrooms, pour in 3 tbsp. vinegar, let
it boil and pour the salad with this sauce.