This Mediterranean Tabbouleh leans on olive and tomato to do the heavy lifting. We roast the Mushroom for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the olive and tomato elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the extra-virgin olive oil and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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