A Warm Salad Of Asparagus, Field Mushrooms And Fresh Peas -

A Warm Salad Of Asparagus, Field Mushrooms And Fresh Peas

Ingredients

10 medium asparagus spears, trimmed and peeled if necessary
75g (3oz) podded young peas
2 tablespoons olive oil
1 garlic clove, mashed to a paste
4 field mushrooms, stalks removed, peeled if necessary
Freshly ground black pepper
2 slices wholemeal bread
½ shallot, finely chopped
3 tablespoons dry Martini (optional)
2 tablespoons low-fat yoghurt
½ tablespoon chopped flat parsley
½ tablespoon snipped chives
½ teaspoon chopped tarragon
½ tablespoon lemon juice
½ handful rocket
½ handful watercress

Details

Serves: 2

Method

Cook the asparagus in boiling water for 1 minute, drain, reserving the cooking water, and set aside.

Add the peas to the asparagus cooking water and cook for 2 minutes, drain, then set aside.
Prepare your barbecue, grill or griddle pan.

Combine the olive oil and garlic and brush over the asparagus and the mushrooms. Season the asparagus and mushrooms with black pepper.
Grill or barbecue the mushrooms for 5 minutes on each side and the asparagus for 2 minutes each side. Keep both warm. Brush the both sides of the bread with garlic-infused oil and grill until both sides are toasted.

In a saucepan, heat the remaining garlic oil, add the shallot, and over a medium heat allow to cook without colouring. Add the dry Martini, if using, increase the heat and cook for a further minute. Remove the pan from the heat and whisk in the yoghurt 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 2 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 juices over the salad leaves.

Per serving:- 261 kcals, 14g fat, 2g saturated fat, 24g carbohydrate, 0.22g sodium

Related food category:

• Salad