A Warm Salad Of Asparagus, Field Mushrooms And Fresh Peas


  • 20 medium asparagus spears, trimmed and peeled

  • 175g/6oz shelled young peas

  • 4 tbsp extra virgin olive oil

  • 1 clove garlic, mashed to a paste with a little salt

  • 8 small field mushrooms, stalks removed and peeled

  • salt and ground black pepper

  • 1 ciabatta loaf, cut into two horizontally then in two from top to bottom

  • 1 shallot, finely chopped

  • 3 tbsp dry vermouth

  • 55g/2oz unsalted butter, cubed

  • 1 tbsp chopped flat-leaf parsley

  • 1 tbsp snipped chives

  • 1 tsp chopped tarragon

  • 1 tbsp freshly squeezed lemon juice

  • 30g/1oz each rocket and watercress leaves


Recipe Uses 20 Medium Asparagus Spears, Trimmed And Peeled, 175g/6oz Shelled Young Peas, 4 Tbsp Extra Virgin Olive Oil, 1 Clove Garlic, Mashed To A...

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