- 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
- 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.