Asparagus and chilli is a lovely combination, particularly with a little sweetness. So here I’ve used sweet chilli sauce and orange, along with juicy button mushrooms to make a lovely side dish or addition to a salad.
Actually I ate the asparagus and mushrooms on a sandwich… and it was great!
I used a home made sweet chilli sauce which had the orange juice and zest added during the cooking. But as I did not take note of either the quantity of sugar, or water, I used (terrible of me I know!) I’ve given amounts here for using a ready made sauce.
for 1 serving
50 g asparagus, woody ends removed
50 g button mushrooms
1 heaped tbsp sweet chilli sauce
1 tbsp orange juice
a grating of orange zest, just a pinch
a small pinch of salt
Preheat the oven to 200 degrees c.
Either take a roasting tray that fits your vegetables pretty tightly, or take piece of kitchen foil roughly 20 cm x 20 cm and turn over the edges to make a little inner tray.
This ensures that the sweet chilli sauce doesn’t burn. Mix together the sweet chilli sauce, orange juice and salt.
Put the vegetables in the tray and pour over the sauce, followed by the orange zest. Swoosh them around a bit to make sure they’re coated. Roast for 15 minutes until the asparagus is tender and the mushrooms are cooked through.