See Also: A warm salad of asparagus, field mushrooms and fresh peas(recipes)
Warm chickpea salad with spiced mushrooms(recipes)
Warm Salad of Samphire, Asparagus and Crab(recipes)
Cylinder Head - Motor Sports(gambling)
Marinated Mushrooms, Carrots and Snow Peas(recipes)
Wild salmon trout with asparagus, peas and a citrus butter vinaigrette(recipes)
Risotto of fresh (wild) mushrooms(recipes)
Fresh Asparagus Fettuccine Parmesan(recipes)
Warm Prawns with Fresh Borlotti Beans(recipes)
Fresh crumpets with fried duck egg, mushrooms and pancetta(recipes)

Cylinder Head - Motor Sports (gambling) and A warm salad of asparagus, field mushrooms and fresh peas (recipes)


Cylinder Head - Motor Sports (gambling)


At the top of the engine block is the cylinder head which contains intake and exhaust valves. Air and fuel enter the cylinder head through the intake valves and spent leftovers are released after combustion through the exhaust valves.

A warm salad of asparagus, field mushrooms and fresh peas (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



20 medium asparagus spears, trimmed and peeled175g/6oz shelled young peas4 tbsp extra virgin olive oil1 clove garlic, mashed to a paste with a little salt8 small field mushrooms, stalks removed and peeledsalt and ground black pepper1 ciabatta loaf, cut into two horizontally then in two from top to bottom1 shallot, finely chopped3 tbsp dry vermouth55g/2oz unsalted butter, cubed1 tbsp chopped flat-leaf parsley1 tbsp snipped chives1 tsp chopped tarragon1 tbsp freshly squeezed lemon juice30g/1oz each rocket and watercress leaves



Method



1. Cook the asparagus in boiling salted water for 1 minute, remove and set aside.2. Add the peas to the asparagus Cooking water and cook for 2-5 minutes, drain and set aside.3. Prepare your barbie, griddle or grill pan.4. Combine the olive oil and garlic and brush over the asparagus and both sides of the mushrooms with salt and black pepper.5. Grill or barbecue the mushrooms for 4 minutes on each side, and the asparagus for 2 minutes each side. Keep both warm. Brush the ciabatta slices on both sides with the garlic oil and grill until both sides are toasted.6. In a saucepan heat the remaining oil infusion, add the shallot and over a medium heat allow to cook without colour. 7. Add the vermouth, increase the heat and cook for a further minute. 8. Remove the pan from the heat and whisk in the butter a little at a time. Fold in the peas, parsley, chives, tarragon and lemon juice. Season to taste. 9. Return to a gentle heat to warm through.10. Combine the rocket and watercress and divide between four plates. Top the leaves with a slice of the grilled bread. 11. Divide the asparagus and mushrooms between the bread slices, arranging them attractively on top of each slice. Spoon the peas and buttery juices over the salad leaves.