Ingredients
Ingredients20 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
Description
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...
BBC
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