maple•spice: Warm Portobello Mushroom, Asparagus and Black Eyed Bean Spinach Salad with Balsamic Dressing

Well, in keeping with my promise to bombard you with asparagus recipes for their short lived season, here's another one for you! Those of you who follow my daily food diary will know I was having this for lunch quite often as I just couldn't get enough of it. I chose to add the black eyed beans simply for some added protein but the flavour and texture is really nice in there as well. That being said you can replace with your favourite bean or just omit them altogether.

As for the oil, lately I've been using this locally produced Virgin Cold Pressed Rapeseed Oil from Donegal and have been really impressed with it. I don't know how much of a difference it's made in the flavour of this dish as opposed to using extra virgin olive oil but it's delicious and I'm now a convert ;-) I particularly love that I can use an oil that's been locally produced as not surprisingly, olive oil isn't produced in Ireland!

Oh, and if you don't like asparagus, you'll be glad to hear this will be my last asparagus post this season :-D

Warm Portobello Mushroom, Asparagus and Black Eyed Bean Spinach Salad with Balsamic Dressing: Serves 1

50g baby spinach
50g black eyed beans, from a tin drained and rinsed.
50g asparagus, sliced into thirds, try and use thin stalks here.
1 large portobello mushroom, sliced
1 large shallot, sliced
1 tsp virgin rapeseed oil, or extra virgin olive oil
pinch of sea salt
freshly ground black pepper
♥
1 Tbsp virgin rapeseed oil, or extra virgin olive oil
1 tsp balsamic vinegar
1 clove garlic, pureed
1/2 tsp dijon mustard
1/8 tsp salt
couple grinds of black pepper

First make the dressing by measuring the oil into a small bowl. Slowly add the vinegar, whisking all the while until fully incorporated. Add the mustard and whisk until thick and smooth (no more little mustard dots should appear). Whisk in the salt, garlic and pepper. Set aside.

Measure the spinach and beans into a large bowl and set aside. Heat the oil in a large frying pan then add the mushrooms, shallots and asparagus. Fry on high heat for a couple minutes and add a pinch of sea salt and a couple grinds of black pepper. Reduce heat to low and fry until the mushrooms are cooked and the asparagus is tender. There shouldn't be any liquid left as well.

Give the dressing another good whisk then pour over the spinach and beans and toss really well. Place in a bowl or on a plate then top with the hot mushroom/asparagus mixture. Serve immediately.