Roast asparagus & portobello mushroom salad with sesame dressing

Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins
  • Serves 4
  • 2 bunches asparagus, trimmed and washed
  • Olive oil
  • 2 bunches spring onions, finely sliced
  • 4 portobello mushrooms, peeled and sliced
  • 2 tbsp brown rice vinegar
  • 2 tbsp tamari
  • 1 tbsp miso
  • 1 tbsp sesame oil
  • 1 bunch basil
  • sesame seeds

Toss the asparagus in olive oil and salt and pepper and roast for 10 minutes at 200 degrees/gas 5, until they are just tender. While they are in the oven, make the dressing by whisking together the vinegar, tamari, miso and sesame oil.

In a large bowl, toss the sliced mushrooms with the cooked asparagus and the dressing. To serve, garnish with a sprinkle of sesame seeds, a handful of spring onions and some torn basil leaves.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer