Australia is big on mushrooms and asparagus salad. In fact, this is an Australian low fat salad recipe.
Whilst mushrooms can be eaten raw, cooking them releases their delicious juices which, in turn, enhance the flavors of the other ingredients.
600 g mushrooms
500 g green asparagus, trimmed
2 tsp finely grated lemon rind
1/4 cup lemon juice
2 Tbsp olive oil
1 tsp crushed garlic
1 cup fresh parsley leaves (chopped)
2 Tbsp toasted pine nuts
This is what you do:
1. Spray a nonstick pan with canola oil, and heat.
2. Make 3 equal batches of mushroom and asparagus, and cook one batch at the time till tender. Set aside, and cook the next batch. (Re-spray the pan before cooking each batch).
3. Mix the lemon rind and juice, oil and garlic.
4. Mix the veggies in a salad bowl, and toss in the parsley, nuts and the dressing.
Source: Modern Australia Food.