Mushroom & asparagus salad with vinaigrette

Detailed step-by-step description of how to cook the dish "Mushroom & asparagus salad with vinaigrette". Try it by all means

Recipe «Mushroom & asparagus salad with vinaigrette» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 500g flat mushrooms, quartered, 200g Swiss brown mushrooms, ends trimmed, 150g oyster mushrooms, halved, Olive oil spray, 2 bunches asparagus, woody ends trimmed, halved lengthways , 1 1/2 tbsp red wine vinegar, 1 tbsp olive oil, 1 garlic clove, crushed , 1/2 tsp caster sugar, 1 small red onion, cut into thin wedges, 100g baby rocket leaves, 2 tbsp chopped fresh chives.

Ingredients:

• 500g flat mushrooms, quartered 
• 200g Swiss brown mushrooms, ends trimmed 
• 150g oyster mushrooms, halved 
• Olive oil spray 
• 2 bunches asparagus, woody ends trimmed, halved lengthways 
• 1 1/2 tbsp red wine vinegar 
• 1 tbsp olive oil 
• 1 garlic clove, crushed 
• 1/2 tsp caster sugar 
• 1 small red onion, cut into thin wedges 
• 100g baby rocket leaves 
• 2 tbsp chopped fresh chives 

Instructions

1. Preheat oven to 160°C. Line a baking tray with non-stick baking paper. Arrange the combined mushroom, in a single layer, on the lined tray. Lightly spray with olive oil spray and season with salt and pepper. Bake in oven for 20 minutes or until the mushroom is tender.
2. Meanwhile, cook the asparagus in a medium saucepan of boiling water until bright green and tender crisp. Refresh under cold running water. Drain. Whisk together the vinegar, oil, garlic and sugar in a small bowl.
3. Place the asparagus, onion and rocket in a large bowl. Add the mushroom and vinegar mixture and gently toss until just combined. Taste and season with pepper. Divide the salad among serving bowls and sprinkle with chives. Serve immediately.