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The saying less is more is apt, when you have the opportunity to cook with seasonal, freshly harvested asparagus. Be it barbecued or pan-fried then adorned with a scatter of salt and pepper, some extra virgin olive oil and a squirt of lemon juice, it’s hard to find a food that means spring more to me than asparagus.

Antipasto is more about amazing ingredients and method than precise ingredient quantities. You will need a couple of adequate fry pans, platters for serving and a bottle of good wine. I’ve also listed a few producers from whom to source the ingredients from.

asparagus
mushrooms
shallots
cherry tomatoes
slices of prosciutto
cheese
extra virgin olive oil
thick slices of your favourite crusty bread
wedges of lemon
butter
salt and freshly ground black pepper

Trim the asparagus by cutting off the hard ends. Heat a little olive oil in a fry pan and when hot, cook for about 3-5 minutes, shaking the pan frequently. Season with salt, pepper and a little lemon juice.Cut the mushrooms into thick slices.  In a separate pan, add a tablespoon butter and place on medium/high heat to melt then place the mushrooms in the pan in a single layer, turning them over as they brown. Once brown on both sides, add thick slices of shallots and the tomatoes then stir the pan occasionally until the mushrooms are cooked through and the tomato skins begin to wrinkle. Season with salt and pepper.

Arrange all ingredients on platters, drizzled with a little olive oil. Enjoy!