To prepare the products. Clean the mushrooms and prepare the asparagus (remove hard scales at the base). * Instead of asparagus you can use broccoli and cauliflower, and even add cucumber, freed from the seeds.

Raspberries pour the rice vinegar. Allow to infuse, the longer the better.

With peppers cut off the skin (as with potatoes), onion slice, mushroom slices, pepper into thin strips, stalks asparagus into pieces of about 5 cm If the asparagus is thick, then it is better to cut into ribbons with a vegetable peeler.

In a stainless steel bowl combine all ingredients, season with freshly ground black pepper, add a teaspoon of olive oil and light soy sauce, add the leaves of parsley and a sprig of oregano. Stir and add half of the vinegar with raspberries. The bowl tightly (!) close foil and put in a preheated 180C oven for 5-7 minutes. Utensils get too hot to transfer the heat content and make it hot. I.e. if after 5-7 minutes the bowl is barely warm, then it is worth the wait.

At this time, to make the sauce. In a saucepan mix the remaining vinegar with raspberries with 2 tablespoons of brown sugar, pour 2 tablespoons of soy sauce, pepper, dissolve the sugar, add, and evaporate the wine, and boil until thick (3-5 minutes). The sauce is ready to strain/RUB through a strainer to rid of seeds.

A bowl of salad to get out of the oven, quickly remove the foil, quickly put the salad on a serving dish and quickly cover with a glass so that the full aroma is preserved inside. (The photo shows that the glass gets fogged.)

Salad can be spread on a bed of arugula, dressed with olive oil and prepared raspberry sauce or arugula to file separately. Well, for example, with a grilled tuna - perfect.