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.
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