Grilled mushrooms with asparagus and green pea sauce
- 500 g white and green asparagus
- 600 g steak-cut button mushrooms
- 5–6 carrots
- olive oil, salt and pepper
For the sauce:
- 400 g green peas
- 100 ml rice cream
- a pinch of salt
- a little water
Rinse the asparagus and peel and wash the carrots, trim off the ends, then steam the vegetables.
Rinse the mushroom slices under running water, season with salt and pepper, then fry on both sides for a few minutes in a little oil.
Cook the peas in boiling water, drain, then blend using a stick blender. Thin with a little water, if necessary, as the peas will form a thick purée. Blend with rice cream to give a smoother, creamier purée, adding a little more water if required, then season with salt and add the mint. Other fresh vegetables can be added to give a more exciting flavour.
Makes an excellent vegan snack, perfect for a lazy weekend!