Rocket is topped with pan fried onions, mushrooms and asparagus, then finished off with warm balsamic vinegar; add a poached egg for a delicious brunch dish.
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2 tablespoons olive oil
1/2 onion, sliced
150g mushrooms, sliced
6 asparagus spears, thickly sliced
150g rocket leaves
3 tablespoons balsamic vinegar
salt and pepper to taste
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Method Prep:5min › Cook:10min › Ready in:15min
Heat olive oil in a frying pan over medium heat; add the onion slices and cook until softened and slightly caramelised, about 5 minutes. Add sliced mushrooms and asparagus; season with salt and pepper. Cook for 2 minutes to soften asparagus but don't let it go limp.
Arrange rocket leaves on a plate; spoon fried mushrooms and asparagus on top.
Add 3 tablespoons of balsamic vinegar to the pan that you cooked the mushrooms in; bring to the boil and pour the hot vinegar over the salad.