Asparagus and Mushroom Salad with a Basil Foam

Method

1. For the asparagus purée, begin by sautéing the asparagus, shallots and garlic in a saucepan. When tender add the garden peas, vegetable stock and lemon zest. Place in blender, blitz until smooth and season.
2. Lightly sauté the mushrooms and season. Put aside ready to add to the salad later.
3. Blanch 5 asparagus spears for 30 seconds in a pan of seasoned boiling water and refresh in icy water. When cooled down, char in a lightly oiled pan. With the remaining 2 asparagus, peel into ribbons.
4. Grate the parmesan and lemon zest and place on a tray with baking parchment. Bake at 180 for 8 minutes. Leave to cool.
5. Time to assemble. Lightly warm the purée and place in the middle of the plate. Place 3 charred asparagus spears facing north and 2 facing west.
6. Scatter the mushrooms around the asparagus, season with some of the parmesan. Add the asparagus ribbons and more parmesan.
7. For the basil foam (optional) Simmer the milk and basil for 20 minutes. Add the cream and crème fraiche. Blitz and garnish the salad one table spoon at a time.
8. Finish with Borage mustard frills and chive oil.