Char-grilled asparagus and mushrooms on toast

Tam West

Spring is the season to crank up the barbie, and asparagus loves a little smoke and fire with the chargrill drawing out all the sweetness. This is a brunch fit for any king.

Ingredients

20 medium	Asparagus spears (Main)
4 Tbsp	Olive oil
2 Tbsp	Butter
2 tsp	Garlic, grated
2 cups	Button mushrooms, white, thickly sliced (Main)
2 Tbsp	Worcestershire sauce
4 slices	Sourdough bread, toasted or chargrilled
2 Tbsp	Flat leaf (Italian) parsley

Directions

1. Snap or cut the bottom 5 cm off the spears then wash in cold water and dry on paper towels. Slice spears in half, toss with 2 tablespoons olive oil and season with salt.
2. Cook under the grill or on a hot barbecue.
3. In a large fry pan heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter with garlic until it begins to foam.
4. Add mushrooms and cook for 1 minute, add Worcestershire sauce then season with salt and pepper.
5. Place buttered toasted sourdough onto hot plates, top with asparagus and mushrooms then scatter over parsley.

See more of Geoff's asparagus recipes

• Lemon buttered asparagus, salmon and eggs
• Shaved asparagus salad