Name: Mushroom & asparagus salad with vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 500g flat mushrooms, quartered; 200g Swiss brown mushrooms, ends trimmed; 150g oyster mushrooms, halved; Olive oil spray; 2 bunches asparagus, woody ends trimmed, halved lengthways; 30.00 ml red wine vinegar; 18.20 gm olive oil; 1 garlic clove, crushed; 2.50 gm caster sugar; 1 small red onion, cut into thin wedges; 100g baby rocket leaves; 40.00 ml chopped fresh chives

Mushroom & asparagus salad with vinaigrette

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Ingredients:

500g flat mushrooms, quartered
200g Swiss brown mushrooms, ends trimmed
150g oyster mushrooms, halved
Olive oil spray
2 bunches asparagus, woody ends trimmed, halved lengthways
30.00 ml red wine vinegar
1 garlic clove, crushed
2.50 gm caster sugar
1 small red onion, cut into thin wedges
100g baby rocket leaves
40.00 ml chopped fresh chives

Instructions:

Preheat your oven to 160°C. Prepare a baking tray lined with non-stick baking paper. Place the mushrooms in a single layer on the tray. Spritz with olive oil spray and season with salt and pepper. Bake for 20 minutes or until the mushrooms are tender.
Simmer asparagus in boiling water until crisp-tender, then cool under cold water. Combine vinegar, oil, garlic, and sugar in a bowl and whisk together.
Combine the asparagus, onion, and rocket in a large bowl. Pour in the mushroom and vinegar mixture and lightly mix until everything is coated. Season with pepper to taste. Serve the salad in individual bowls and garnish with chives before serving promptly.

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