Guest guest Posted February 18, 2000 Report Share Posted February 18, 2000 I have not tried this recipe yet - if someone does, please send me your feedback. I tend to put off trying new recipes with ingredients I am not familiar with - hopefully this will soon change. Also, I do not have the Mastercook Program, so please bear with my first attempt at posting a reicpe. GV -- ROASTED ASPARAGUS AND TOMATO THAI SALAD Recipe By: Katherine Hill, Main Course Salads Preparation Time: 15 minutes Cooking Time: 20 minutes Serving Size: 4 Amount Measure Ingredient--Preparation Method ---------------------- 250g Medium Noodles 440g Asparagus, cut into 3cm lengths 500g Cherry Tomatoes 240g Shiitake Mushrooms, thickly sliced 5cm piece Fresh Ginger, finely chopped 4 Kaffir Lime Leaves, shredded 100ml Groundnut Oil 1bunch Fresh Basil Dressing: 5cm piece Lemon Grass, tough outer leaves removed and finely shredded 1 Garlic Clove, chopped 1 TBS Rice Vinegar 1 tsp Light Muscovado Sugar 3 TBS Light Soy Sauce 1 TBS Chilli Sauce 3 TBS Chopped Fresh Coriander Seasoning Preheat the oven to 230C/450F/Gas 8. Cook the noodles according to the packet instructions. Drain and refresh in cold water. Place the vegetables in a large roasting tin. Add the ginger and kaffir leaves, drizzle over 4 tablespoons of the oil, season and stir well. Roast for 20 minutes until tender. Meanwhile, pound the lemon grass and garlic to a paste in a pestle and mortar and spoon into a large bowl. Whisk in the remaining oil and dressing ingredients. Add the cold, drained noodles and the basil leaves to the dressing and toss well. Divide between 4 large serving bowls and top with the roasted vegetables and any roasting juices. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.