garlic mushrooms with asparagus and Worcestershire sauce

I’ve never much loved asparagus. I like the look of it so buy it from time to time but rarely manage to make it taste good. Recently I saw Jamie Oliver do a segment on asparagus – this was one of his recipes. Although not technically vegetarian (due to the anchovies in the worcestershire), it makes a good alternative to bacon & eggs. I love it on dark rye bread. So simple. So Worcestershire saucy. So yum.

Serves 2 for brekki

ingredients

• good lug of olive oil
• garlic – 4 cloves peeled and finely sliced
• mixed mushrooms – 2 handfuls, roughly chopped
• small bunch asparagus spears – woody ends snapped off & cut into bite-sized chunks
• small handful of parsley – roughly chopped
• 8 Tbs Worcestershire sauce
• 2 tsp butter
• salt & pepper
• your choice of bread to toast

method

1. Put a large fry-pan on a high heat and add the olive oil.
2. When oil is hot add the garlic
3. Whack bread in toaster
4. Add mushrooms and asparagus to the pan and toss and fry for 4 mins
5. Add parsley to the pan along with the Worcestershire sauce and butter
6. Take pan off heat and shake and stir for around 30 seconds, or until the butter is melted and the sauce has reduced down a little
7. Season to your taste, then spoon over the slices of the hot toast

Breakfast is served. Mmmmbeautiful