Publications
Prep Time: 10
Servings: 8
Cooking Time: 15
Ingredients
- 1.00bunch - fresh thyme with the leaves stripped off
- 4.00 - garlic cloves, crushed
- 15.00ml - freshly ground nutmeg
- 300.00ml - olive oil
- 5.00ml - salt and freshly ground black pepper, to taste
- 12.00 - brown mushrooms
- 3.00bunch - fresh asparagus
- 50.00ml - balsamic vinegar
- 60.00g - rocket
- 100.00g - pine nuts, roasted
Method
Other
Oven temperature: 180 d C
1. Preheat the oven. Place the thyme, garlic, nutmeg and 200ml of the olive oil in a food processor and purée until smooth. Season to taste with salt and freshly ground black pepper. Brush the flavoured oil over the mushrooms and place them on a baking tray. Roast until the mushrooms are soft, but still firm.
1. Preheat the oven. Place the thyme, garlic, nutmeg and 200ml of the olive oil in a food processor and purée until smooth. Season to taste with salt and freshly ground black pepper. Brush the flavoured oil over the mushrooms and place them on a baking tray. Roast until the mushrooms are soft, but still firm.
2. Steam or boil the asparagus until it is just cooked, but still crisp.
3. Mix the remaining olive oil and balsamic vinegar and season to taste. Add the rocket and use your hands to mix in the salad dressing. Arrange the salad on a serving platter. Slice the mushrooms in half and arrange them on top of the rocket, along with the asparagus and the pine nuts. Serve immediately.
