Roasted mushrooms and asparagus: A side for Easter Weekend. Photo by South African Mushroom Farmer’s Association
Roasted mushrooms and asparagus: A tasty Easter salad
Not only will you love this roasted mushrooms and asparagus salad with soft-boiled eggs, your whole family is going to ask for the recipe on Easter.
Roasted mushrooms and asparagus: A side for Easter Weekend. Photo by South African Mushroom Farmer’s Association
The long Easter Weekend is upon us and it’s time for quite the feast because, of course, food is the best way to celebrate everything. Whether you’re hosting or taking some great sides to the in-laws, a hearty salad is always a great option for the table. Not only do you want it to be delicious and healthy, but it’s also colourful and looks great in the photos you’ll be taking. This roasted mushrooms and asparagus salad with soft-boiled eggs and herb vinaigrette is the way to go this weekend.
ALSO READ: Baked mushroom brown rice: Perfect vegetarian meal for Easter
Roasted mushrooms and asparagus tips
The herb vinaigrette dressing adds some acidity that goes great with the meaty roasted mushrooms while the greens provide vitamins and minerals along with the antioxidants. The soft-boiled eggs are packed with protein and Vitamin B while being a classic salad addition. You can play around with the greens and micro herbs to your heart’s desire. It’s the perfect centre-piece to any family feast but is also great as a whole meal for lunch or dinner.
ALSO READ: Vegan mushroom and tomato quiche for brunch or brekkie
Not only will you love this roasted mushrooms and asparagus salad with soft-boiled eggs, your whole family is going to ask for the recipe on Easter.
Roasted mushrooms and asparagus recipe
Course: Main, SidesCuisine: South AfricanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesIngredients
- For the herb vinaigrette
45 ml 45 red wine vinegar
30 ml 30 fresh lemon juice
45 ml 45 olive oil
4 tbsp 4 fresh soft herbs, chopped (basil, coriander & Italian parsley work well)
1 tsp 1 honey
- For the mushrooms and asparagus
8 large 8 portobello mushrooms, whole
350 g 350 asparagus, ends trimmed
4 extra large 4 free-range eggs, room temperature
- Extras
watercress, to serve
salt and pepper, to taste
Method
- For the vinaigrette
- Mix all the ingredients together in a small bowl. Season lightly with salt and pepper.
- For the vegetables
- Preheat oven to 200˚C, fan on.
- Place portobellos on a baking tray. Spoon a little of the vinaigrette onto the mushrooms. Season with salt and pepper. Bake for about 10 minutes, depending on size, until tender and juicy.
- While the mushrooms are baking, bring a pot of salted water to the boil. Prepare an ice bath and have it ready next to the stove.
- Lower the asparagus into the boiling water. Cook for about 1 minute, depending on the thickness of the stems. Using tongs, remove the asparagus and plunge into ice water for a few minutes until cool.
- Drain and dry the asparagus on a clean kitchen towel.
- Using the same boiling water – add the 4 eggs gently, stir well to keep yolks in the centre, and set a timer for 6.5 minutes. Refresh the ice bath if necessary.
- When the timer goes off, plunge the eggs immediately into the ice bath and leave them until cool enough to handle easily. Peel the eggs and set aside until serving.
- To serve
- Slice the portobellos into halves or quarters. Plate along with the asparagus. Slice the eggs in half and dot around the serving platter. Season.
- Tuck the nutrient dense watercress in and around the plated veg and eggs for a pop of green and a good dose of antioxidants.
- Drizzle everything with the herb vinaigrette and serve!
Notes
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