Side Servings
Asparagus, baby marrow and mushroom salad
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Wine/Spirit Pairing
Villiera Chenin Blanc 2009
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- For the salad:
- 6 large asparagus, shaved
- 6-8 baby marrows, shaved
- 6-8 large button mushrooms, thinly sliced
- For serving
- Leafy greens
- For the basil-pine nut dressing, blend:
- 20 g basil leaves
- 1/3 cup olive oil
- 1 large clove garlic
- 2 T raw pine nuts
- 1 T lemon juice
- sea salt and freshly ground black pepper, to taste
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Arrange the raw vegetables on four plates. Add a few leaves and spoon over the dressing at the table.
Cook’s note: Substitute fennel for the asparagus or try cucumber instead of baby marrows and avocado instead of mushrooms.
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