It’s all about the juice with these seasonal veggies. Steam the asparagus in a little water with the lid on until soft, then put them with their green juice into a separate bowl and allow to cool. Add a huge lump of butter to the pan, allow it to melt and then add your mushrooms with some chopped garlic on high heat to seal in the flavour. Once they are lightly browned on both sides, pour back the juice, cover with the asparagus, dust lightly with parmesan and finish under the grill. Throw on some basil or salad rocket at the end and serve in the pan with toasted ciabatta and olive oil.