Asparagus with mushrooms and miso

Method

1. Heat one tablespoon of the rapeseed oil and the sesame oil together in a frying pan and lightly fry the mushrooms with the ginger for 3-4 minutes, or until the mushrooms are soft. Season, to taste, with salt and pepper.

2. In another pan, heat the remaining rapeseed oil and fry the shallots for 4-5 minutes over a medium heat, or until beginning to caramelise. Add the asparagus to the pan and fry for 2-3 minutes, until the asparagus is softened slightly but still retaining a bit of crunch.

3. In a small bowl, mix together the miso, mirin, soy sauce and water into a paste.

4. Add the peas to the pan with the asparagus, then stir in the miso paste and mix well. Put a lid on the pan and bring to the boil, cooking for a further 2-3 minutes, or until the liquid has reduced slightly.

5. To serve, pile the asparagus and pea mixture into a shallow serving bowl and spoon over the mushrooms.

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Ingredients

2 tbsp Rapeseed oil
1 tbsp Sesame oil
1 handful mixed wild Asian-style Mushrooms, (such as shiitake and oyster)
2 cm piece root ginger, peeled and julienned
4 Shallots, peeled and sliced into rings
1 handful Asparagus, woody ends removed
1 1/2 tbsp dark miso paste
2 tbsp Mirin
1-2 tbsp Soy sauce
60ml water
1 handful peas, shelled

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