Rocket salad with asparagus and grilled mushrooms

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8 servings Prep: 10 mins, Cooking: 15 mins
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By Food24 November 03 2009
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Ingredients (10)

1.00 bunch fresh thyme
4.00 garlic — cloves, crushed
15.00 ml nutmeg — ground
300.00 ml fresh chillies — 573
5.00 ml salt and freshly ground black pepper — to taste
12.00 brown mushrooms
3.00 bunch asparagus
50.00 ml vinegar — balsamic
60.00 g rocket
100.00 g pine nuts — roasted
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Method:

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.



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