Recipe | Asparagus, Swiss Brown Mushroom, Rocket & Parmesan Salad
The festive season is here and with so many fresh vegetables in season it’s the perfect time to start getting creative in the kitchen! Our chefs have created some fresh, tantalizing salad recipes for you to whip up at home to delight your family, dinner guests or just treat yourself.
Try our Asparagus, Swiss Brown Mushroom, Rocket & Parmesan Salad at home this weekend, ready in no time and perfect as a side or a main.
Ingredients (Serves 2)
100g rocket (washed)
200g Swiss brown mushrooms
2 bunches of asparagus
20g Parmesan cheese
4-5 sprigs picked mint
½ tsp. Dijon Mustard
1 tsp. honey
40g Olive oil
- Pre-heat oven to 180 and line a baking tray with baking paper. Place mushrooms onto baking tray, drizzle with olive oil and season with salt & pepper. Cook for 10mins – once cooked, cool completely. Place a pot of water onto the stove season with a pinch of salt and bring to the boil.
- Cut 5cm off the end of the asparagus with a sharp knife then slice on a slight angle into thin strips. Place into boiling water for 1 ½ minutes, drain water and then place into a bowl with ice to cool rapidly.
- Time to make the dressing! Using a jam jar or similar, place dijon mustard, juice from lemon, honey, olive oil & seasoning. Shake well to mix all ingredients into a delicious, quick emulsified dressing.
- On a plate or in a serving bowl place rocket, blanched asparagus, picked mint, cooked Swiss brown mushrooms, finely grated parmesan cheese, roughly chopped walnuts and finish with drizzle of the dressing.
- Serve and enjoy.