Portobello and asparagus salad

  • Preparation Time10 mins
  • Cooking Time12 mins
  • Serves6
  • DifficultyEasy

For the salad

4 large portobello mushrooms, stems removed
1 bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tbsps olive oil
2 tbsps fresh lemon juice
1/2 kg penne pasta, cooked
Seasoning, recipe follows

For the seasoning

1 tsp salt
2 tsps dried oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp dried parsley flakes
1) Remove the stems from the portobello mushrooms. Brush with olive oil and cook over a medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut the mushrooms into thin strips and place in a medium bowl.

2) Brush the asparagus with olive oil and cook over a medium heat for 3 to 4 minutes, turning occasionally. Cut the asparagus into 5cm lengths and add to the mushrooms in the bowl.

3) Brush the tomatoes with olive oil and cook, cut side down, over a medium heat for 3 minutes. Add to the mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and the remaining olive oil. Sprinkle with the seasoning, tossing gently to coat.

For the seasoning:
1) Combine all the ingredients in a bowl and mix well.

2) Transfer to an airtight container and store in a cool, dry place for up to 6 months.

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