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A Warm Salad of Asparagus, Field Mushrooms and Fresh Peas

Blanched asparagus and peas served with grilled mushrooms and garlic-rubbed ciabatta, topped with a warm herb and vermouth butter sauce.

VegetarianHealthyMushroomsAsparagusSaladSeasonal
Estimated Nutrition
Calories
492.1
kcal / serving
1968.4 kcal total
Carbs
43.1g
per serving
172.4 g total
Fat
29.7g
per serving
118.6 g total
Protein
13.2g
per serving
52.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
55
g
Unsalted Butter
cubed
Fruits
1
tbsp
Lemon Juice
freshly squeezed
GrainsCereals
1
loaf
Ciabatta
cut into four portions
Liquids
44.4
ml
Dry Vermouth
NutsSeeds
1
clove
Garlic
mashed to a paste with salt
1
g
Salt
1
g
Black Pepper
ground
1
tbsp
Flat leaf Parsley
chopped
1
tbsp
Chives
snipped
1
tsp
Tarragon
chopped
OilsFats
59.2
ml
Extra Virgin Olive Oil
Vegetables
20
spears
Asparagus
medium, trimmed and peeled
175
g
Peas
shelled young peas
8
piece
Field Mushrooms
small, stalks removed and peeled
1
piece
Shallot
finely chopped
30
g
Rocket
30
g
Watercress
leaves

Method

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