A mushroom and asparagus salad in the lunch rejuvenates me through out the day. I like this salad to be as creamy as possible with tomato puree.
The recipe is as follows:
Ingredients
Mushrooms
Asparagus
Chicken stock
Tomato Puree
Ginger Root powder
Salt
Cayenne Pepper
Oregano
Fresh Mint Paste
Method
1. Poach mushrooms and asparagus in chicken stock.
2. Toss-up the veggies in seasonings and herbs.
3. Mix tomato puree in chicken stock and simmer until it reduces to half its consistency.
4. Sprinkle some ginger root powder into the sauce and pour it back into the veggies.
5. Toss-up all the veggies again and serve cold.
