Chargrilled Asparagus with Roasted Mushrooms served with a Balsamic Vinaigrette


Asparagus Starter.jpg


I have to admit, I am a sucker for high-end, fancy pants cooking. So one of the first things I wanted to cook, was something over the top to showcase I was able to plate up as the chefs do. So here is an old recipe, something rather simple to make, however sounds complex and looks professional, a perfect starter for any shows offs …



  • One Packet of organic Asparagus
  • 4-5 Organic Chestnut Mushrooms
  • 1 red onion
  • 150ml Virgin Olive Oil
  • Balsamic Vinegar



Firstly make the vinaigrette , you can leave it to infuse whilst you cook the other ingredients.Dice 1/2 red onion into small cubes, if you are in doubt of your cutting skills, here is a handy video to help.


  • Take 150ml of Virgin Olive Oil and add the diced red onion, then add 3 tablespoons of Balsamic dressing and stir vigorously.
  • whilst this in infusing, wash the chop the stems off the Asparagus and place dry on a griddle pan, cook these for 2-5 mins making sure they achieve that charred look.
  • Wash the chestnut mushrooms and slice thinly , placing them into the oven at 200 c for around 5 min. The thinner you slice them the quicker they will cook, season with salt and pepper .
  • Once all the ingredients are cooked its time to plate up – eat and enjoy!

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