2019-05-01 Homes & Gardens

RUFFAGE: A

PRACTICAL GUIDE

TO VEGETABLES

by Abra Berens,

photographs by EE

Berger (Chronicle

Books, £25). The book

is out on 23 April 2019.

ASPARAGUS WITH

SMOKED WHITEFISH

SERVES 4

115g mushrooms (any variety)

Neutral oil (such as rapeseed), for frying

Salt

910g asparagus

115g smoked whitefish (you can substitute

tuna or other fresh, fully cooked fish)

55g pea shoots or other sprouts (or you

could use rocket or spinach)

Olive oil, for drizzling

Freshly ground black pepper

QCut the mushrooms into 12mm-

thick pieces.

QHeat a large frying pan over high

heat with a glug of neutral oil until

shimmering hot. Add the mushrooms

with a pinch of salt and toss to coat

with the oil. Fry the mushrooms until

golden brown and crispy, 10-15

minutes. Stir to flip and cook until

crispy and any released liquid has

evaporated, about 5 minutes.

QHeat the grill until smoking hot.

Toss the asparagus in a glug of neutral

oil and pinch of salt. Grill until charred

but still with a little structure in the

stalk. Transfer to a serving platter.

QScatter the whitefish, pea shoots

and mushrooms over the top. Drizzle

with olive oil, sprinkle with salt and

pepper and serve.&

LIFESTYLE