1piecesbunch of asparaguswoody parts removed and cut into fourper stalk
1/2cupof green shallotsthinly sliced - white parts only
1/4cupdry white wine
1/4cupfreshly grated parmesan cheese + more for serving
salt + pepper to taste
Red chilli flakes to taste
Juice from half a lemon
Cook the asparagus in a large pot of lightly salted boiling water for around 1 minute. Using tongs remove from the water and place in a bowl of ice water. Once cool enough to handle cut the asparagus into bite size pieces.
Cook the gnocchi in the same pot of boiling water as the asparagus until they are fully cooked and float to the surface. Drain and set aside. Reserve 1/4 cup of the cooking liquid.
Heat 2 Tablespoons of olive oil in a large fry pan over medium heat. Add the mushrooms and cook until beginning to soften. Add the spring onions and continue to cook for about 2 more minutes. Add the wine, stir the vegetables and cook until the moisture has evaporated.
Stir in peas, asparagus and gnocchi. Toss until all the vegetables are well combined and continue to cook until the vegetables are warmed through. Add the parmesan cheese, rocket, salt, pepper, chilli flakes and lemon juice.
Drizzle with the remaining 2 Tablespoons of olive oil and add reserved cooking liquid if need be. Divide among plates and serve warm.
150ggoat's curd (or use goat's cheesericotta or cottage cheese)
baby salad leavesto decorate
For the dressing
70mlgrapeseed oilplus 2 tsp extra for grilling the asparagus
1/4zest orangeplus 30ml juice
20gpine nutslightly toasted
First, make the dressing. In a small bowl or jug, whisk the oil, orange zest and juice lightly, then add the pine nuts and set aside.
Hold the asparagus at the base and just below the tip, then snap in two – you will feel a natural breaking point where the asparagus becomes a little woody. Save the woody bases for soups or stocks.
Shred four spears of asparagus using a mandolin (or slice lengthways with a vegetable peeler). Repeat the process with the cooked beetroot. Put the shaved asparagus in a bowl of cold water and set side.
Heat a frying pan or skillet over a high heat until hot. Coat the remaining six whole pieces of asparagus with the oil and place in the hot pan, moving them around in the pan, and season with a few pinches of sea salt. Allow the asparagus to brown, then remove, draining off any excess oil.
Put the roasted asparagus on the plate, then add dollops of the curd. Drain the raw asparagus, then layer it over the curd with the slices of cooked beetroot. Stir the dressing and drizzle over the dish. Add some baby salad leaves to decorate, if you like.