Green Asparagus, Artichoke Purée, Pickled Mushrooms

Green Asparagus, Artichoke Purée, Pickled MushroomsHarry Weir

Is this the most beautiful vegetarian dish ever? We think so. Simple, delicious and full of flavour.

Yield: Serves 2


  • 10 spears of green asparagus
  • 300g artichokes, peeled and finely chopped
  • 1/2 clove garlic, chopped
  • 50g butter
  • 1 teaspoon thyme
  • 6 tablespoons water
  • Salt and pepper, to taste
  • 1 teaspoon truffle oil

For the pickled mushroom

  • 150ml pint water
  • 75ml pint white wine vinegar
  • 200g sugar
  • 1 sprig tarragon
  • 10 fennel seeds
  • Pepper, to season
  • 20 mixed whole mushrooms, nameko and shimeji work well


  1. Prep the asparagus by removing 5cm from the base and ‘defrilling’ the rest.  Blanch in salted water for two minutes, refresh in cold water. Dry thoroughly.
  2. Using a thick based saucepan, cook the artichoke, garlic, butter and thyme on a low heat for two to three minutes to soften. Add water and continue to cook on a low heat until soft. Add to blender and blitz until smooth. Season with salt and pepper to taste and add truffle oil.
  3. Leaving the mushrooms aside, add all of the other ingredients into a medium-sized pot and bring to the boil. Leave to cool. Add mushrooms to the mixture and leave to infuse until pickled for a minimum of 24 hours.
  4. To assemble, heat the asparagus spears in boiling water and place in the centre of the plate. Add one quenelle of artichoke purée and arrange picked mushrooms around the plate.

Tip: For a little added extra, serve with a poached egg.