(Serves 4)

  • 1 clove of garlic, crushed
  • 100 g blue cheese, crumbled
  • 8 large mushrooms
  • Freshly ground black pepper to taste
  • 40 ml olive oil
  • 200 g asparagus
  • 200 g rosa tomatoes, halved

Preheat oven to 180 °C. Mix garlic and blue cheese. Fill the mushrooms with the mixture. Season with black pepper. Arrange in a roasting dish with a little olive oil in the bottom and sprinkle rest of olive oil over. Roast for about 15 minutes. Meanwhile submerge asparagus in just boiled water for about 5 minutes. Drain. Serve mushrooms warm with rosa tomatoes, asparagus and bread of your choice.