Warm rocket salad with mushrooms and asparagus

    15 min

    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.

    2 people made this

    Serves: 4 

    • 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

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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.
    2. Arrange rocket leaves on a plate; spoon fried mushrooms and asparagus on top.
    3. 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.

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