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Ingredients
- 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.
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