Asparagus and Mushroom on Gluten Free Toast
Asparagus and mushroom on gluten free toast is great as either a small snack or as a tasty lunch. Try and get the best asparagus that you can and, for carnivores, add a couple of shavings of parmesan.
You will need: (Makes 4 Asparagus and Mushroom on Gluten Free Toast)
- 8 Stalks of Green Asparagus, the ends snapped off
- 4 Button Mushrooms
- 4 Slices of Gluten-Free Bread, toasted (I used Warburton’s)
- Balsamic Vinegar
- Olive Oil (Both virgin and extra virgin)
- 2 Cloves of Garlic, crushed
The first thing to do is get some virgin olive oil in a pan heating up. Chop the mushrooms into small pieces and fry with the garlic, gently.
Whilst this is on, boil the asparagus for 2-3 mins in a pan of slightly salted water, and also get the bread in the toaster.
To serve, mix the mushrooms with the torn parsley. Drizzle the toast lightly with the balsamic vinegar and extra virgin olive oil, and serve the mushrooms and asparagus on top.