Name: Mushroom and asparagus salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram swiss brown mushrooms; 200 gram fresh shiitake mushrooms; 500 gram green asparagus, trimmed; 500 gram white asparagus, trimmed; 1 cup loosely packed fresh flat-leaf parsley leaves; 2 tablespoon toasted pine nuts; 2 teaspoon lemon rind, finely grated; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil; 1 clove garlic, crushed

Ingredients

400 gram swiss brown mushrooms

200 gram fresh shiitake mushrooms

500 gram green asparagus, trimmed

500 gram white asparagus, trimmed

1 cup loosely packed fresh flat-leaf parsley leaves

2 tablespoon toasted pine nuts

2 teaspoon lemon rind, finely grated

1/4 cup (60ml) lemon juice

2 tablespoon olive oil

1 clove garlic, crushed

Method

1.Cook mushrooms and asparagus, in batches, on heated oiled grill plate (or grill or barbecue) until browned and just tender.

2.Make dressing. Combine lemon rind, lemon juice, olive oil and garlic in a screw-top jar, shake well.

3.Combine vegetables in large bowl with parsley, pine nuts and dressing, toss gently to combine.

Swiss brown mushrooms, also known as cremini or roman mushrooms, are similar in appearance to button mushrooms, but are slightly dark brown in colour. The large variety are often called portobello mushrooms.
Note

Women's Weekly Food