- 4 large field mushrooms
- 40g butter
- 1 clove garlic, thinly sliced
- Small bunch of chives
- 2 tbsp Vasse Valley Roasted Hemp Seed Crumble
- 8 sprigs asparagus
- Place mushrooms in a large frying pan and top with butter, garlic, chives and hemp seed crumble.
- Cook, covered, until mushrooms are supple and butter is melted.
- Add asparagus for last 3 minutes
- Serve immediately.
This recipe is brought to you by Vicky Austin – Sous-chef at Basalt Restaurant, Bunbury, Western Australia