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Asparagus, mushroom and cashew nut salad

Recipe from: 10 August 2010

Ingredients 12
Servings 4
Time 20mins


  • 12
    asparagus spears
  • 250
    snap peas
  • 200
    cashew nuts
  • 300
    cherry tomatoes, stalks attached
  • 1
    punnet mushrooms
  • 2
    cloves garlic
  • basil, rocket and other herbs or lettuces
  • olive oil
  • 20
  • 1/3
    lemon juice
  • salt and pepper to taste
  • mixed spices


Clean and slice mushrooms.
Crush garlic.
Preheat oven to 180.
Boil asaparagus, but don't let it go soft. Keep it rather rigid.
Add the butter to a frying pan, when hot add garlic.
Once the garlic aroma has filled the kitchen add the asparagus spears for a few seconds.
Once cooked, remove and drench in lemon juice.
Blanche peas for aminute. Do not let them go soggy!
Fry sliced mushrooms in garlic and butter.Adding seasoning to your taste. Only flash fry the mushrooms to keep them crunchy.
Place tomatoes in the oven till cooked but not burnt. (sometimes they pop, if so keep pulp)
Toast cashew nuts in a dry pan till a bit brown on the outside.
Place rocket and basil (and any other herbs or lettuces) on a plate.
Decorate rim with tomatoes.
Cut the asparagus spears into halves.
Layer peas and asaparagus.
Then the mushrooms.
Top with cashew nuts.
Balsamic and olive oil make a good dressing, but it is lovely without too.

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Read more on: grill  |  shallow-fry

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