Ingredients

• 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

Directions

• Cook the asparagus in boiling salted water for 1 minute
• remove and set aside.
• Add the peas to the asparagus cooking water and cook for 2-5 minutes
• drain and set aside.
• Prepare your barbie
• griddle or grill pan.
• Combine the olive oil and garlic and brush over the asparagus and both sides of the mushrooms with salt and black pepper.
• Grill or barbecue the mushrooms for 4 minutes on each side
• and the asparagus for 2 minutes each side. Keep both warm. Brush the ciabatta slices on both sides with the garlic oil and grill until both sides are toasted.
• In a saucepan heat the remaining oil infusion
• add the shallot and over a medium heat allow to cook without colour.
• Add the vermouth
• increase the heat and cook for a further minute.
• Remove the pan from the heat and whisk in the butter a little at a time. Fold in the peas
• parsley
• chives
• tarragon and lemon juice. Season to taste.
• Return to a gentle heat to warm through.
• Combine the rocket and watercress and divide between four plates. Top the leaves with a slice of the grilled bread.
• Divide the asparagus and mushrooms between the bread slices
• arranging them attractively on top of each slice. Spoon the peas and buttery juices over the salad leaves.