Rocket salad with asparagus and grilled mushrooms

Recipe from: 12/1/2006 12:00:00 AM

Ingredients 10
Servings 8
Time 10

Ingredients

  • 1
    bunch
    fresh thyme with the leaves stripped off
  • 4
    garlic cloves, crushed
  • 15
    ml
    freshly ground nutmeg
  • 300
    ml
    olive oil
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 12
    brown mushrooms
  • 3
    bunch
    fresh asparagus
  • 50
    ml
    balsamic vinegar
  • 60
    g
    rocket
  • 100
    g
    pine nuts, roasted
 

Method

15
 
Oven temperature: 180 d C
1. Preheat the oven. Place the thyme, garlic, nutmeg and 200ml of the olive oil in a food processor and purée until smooth. Season to taste with salt and freshly ground black pepper. Brush the flavoured oil over the mushrooms and place them on a baking tray. Roast until the mushrooms are soft, but still firm.

2. Steam or boil the asparagus until it is just cooked, but still crisp.

3. Mix the remaining olive oil and balsamic vinegar and season to taste. Add the rocket and use your hands to mix in the salad dressing. Arrange the salad on a serving platter. Slice the mushrooms in half and arrange them on top of the rocket, along with the asparagus and the pine nuts. Serve immediately.

 

Read more on: grill
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.