Note: for the gourmet mushrooms we used Oyster, Shemiji and Shiitake Mushroom
Combine the lemon rind, parsley and half the garlic in a small bowl and set aside. Whisk the remaining garlic with olive oil and 2 tablespoons lemon juice in a large bowl, season well with salt and pepper.
Halve the mushrooms and add to the bowl, stir to coat mushrooms in the marinade.
Preheat a barbecue plate over high heat. When hot, add the mushrooms in two batches and cook for 3-4 minutes, tossing occasionally, until tender. Remove to a plate. Trim the asparagus and barbecue 1-2 minutes until bright green and tender.
Arrange salad leaves, mushrooms and ricotta on serving plates. Sprinkle over gremolata. Serve with flatbread
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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