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
- 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.
- 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.
- 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.
- 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.