Asparagus, oyster mushroom and sesame seed salad

Did you know that the smell of asparagus wee is the closest to skunk smell? Also, only some people can smell it. Those of you who think the smell doesn’t affect you, actually just can’t smell it. I read this in McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture.

I do love asparagus season. I haven’t quite overdone it yet…


  • 2 pack of asparagus
  • 1 pack of oyster mushrooms
  • 1 clove of garlic
  • 1 red chilli
  • knob of butter and dash of olive oil
  • Dash of honey
  • Dash of soy sauce
  • Sesame seeds
  • Juice of 2 lemons

Chop the garlic and the chillies and fry them in the butter and oil. Add the honey as the garlic browns so it caramelizes. Add the mushrooms and asparagus. Add the soy sauce and lemon juice and allow to cook until the lemon disappears. At the same time, brown the sesame seeds, and season the dish once it is done.

You can serve this with stuffed mushrooms, or a baby spinach and beetroot salad, or a lentil and avo salad, and some roast potatoes.

Vegan version: use a bit of sugar instead of honey, or leave it out completely.

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