The description of the dish The Happy Pear twins, David and Stephen Flynn are serving up on Today is all you need to want to make this one: Pan fried Asparagus, King oyster mushroom, kale and chilli served on top of sourdough toast with some avocado & sundried tomato pesto.

Ingredients

  • 300g kale
  • 150g oyster or any mushroom (oyster worth seeking out!)
  • ½ bunch of asparagus (about 10 spears)
  • 3 cloves garlic
  • 1 red chilli
  • thumb size piece of fresh ginger (40g)
  • 1 red onion
  • 2 tbsp sesame seeds

Dressing:

  • 4 Tbsp tamari
  • juice 2 lemons/limes
  • 3 tbsp water
  • 1.5 tbsp honey/maple syrup/agave syrup

To serve:

  • 1 ripe Avocado
  • 1 tub of sundried tomato pesto
  • sourdough bread

Method

Pan fried Asparagus, King oyster mushroom, kale and chilli served on top of sourdough toast with some avocado & sundried tomato pesto.

Make the dressing:

  1. Cut central rib out of kale and cut in bitesize chunks.
  2. Peel and finely chop garlic and red onion.
  3. Peel and very finely dice/grate the fresh ginger.
  4. Finely chop the red chilli, (remove seeds if you don’t like it hot and leave in if you like it hot!)
  5. Heat pan for 1 minute on high heat.
  6. Add 4 tbsp of dressing.
  7. Add onion and fry for 3 mins stirring regularly.
  8. Add the garlic and ginger and chilli and 2 tbsp of dressing and fry for further 3 mins,
  9. Add the oyster mushrooms along with the rest of the dressing and fry for 4 mins.
  10. Now add the kale and asparagus for further 3 mins.