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Tuesday, 28 October 2014

Asparagus and Mushrooms with Asian Dressing




Yesterday I marinated mushrooms in an Asian dressing. There were some left over so I boiled stalks of slender young asparagus for about 3 minutes until just tender (the equivalent of cooking pasta to the al dente stage). Once drained,  I stirred the mushrooms through  and served this dish warm. We had it for lunch but it would also make for effortless side at a barbecue.  Although, as it has hardly stopped raining over the last couple of days, that might have to wait for a while!


I'll post the marinated mushroom recipe again in case you missed it: 



To make it slice 250 gm of mushrooms and 1/4 of a finely chopped red onion.  Toss in this dressing and leave to marinate for an hour or so.

Asian Dressing:

1 garlic clove ( crushed)
1/4 red onion  (finely chopped)
1 chilli ( chopped) or a dash of Hot Samoan Boys chilli sauce
3 tsp fish sauce
1 tb of brown sugar
The juice of 1/2 lemon
1 tbs of sweet chilli sauce
1 teaspoon of sesame oil

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