Tamari Asparagus & Mushroom Salad
SERVES 4
INGREDIENTS:
2 Shallots (finely chopped)
2 Asparagus Bunches
6 Portobello Mushrooms
2 tsp. Apple Cider Vinegar
2 tsp. Shaoxing Wine
2 tsp. Rice Malt Syrup
1 TBLS Tamari
2 tsp. water
1 TBLS Lime Juice
2 TBLS Sesame Oil
1 TBLS Toasted Sesame Seeds
Olive Oil
S&P (season to taste)
METHOD:
1. Place Shallots, Vinegar, Shaoxing Wine, Rice Malt Syrup, Tamari, Water, Sesame Oil, Lime Juice & S&P into a small mixing bowl and stir until all combined.
2. Heat a grill pan or a non-stick fry pan over a medium to high heat
3. Coat Mushrooms in Olive Oil and grill topside down for about 20-25 minutes or until soft.
4. After about 10 minutes, add the asparagus and grill until slightly charred.
5. Remove asparagus and mushrooms from heat and thinly slice, and assemble on a long plate or tray.
6. Drizzle with tamari dressing and sprinkle over toasted sesame seeds
* OPTIONAL