Baked Portabello Mushrooms, Garlic & Cep Purée Asparagus & Egg White

Ingredients

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Preheat the oven to 180 degrees.
On a baking tray spray the portabello mushrooms with olive oil and season with salt and pepper.
Cook for 12 minutes or until tender (this will vary depending on the size of the mushrooms).
Sweat the mushrooms off in the rest of the oil with the dried porcini and garlic salt.
Deglaze with the water and add the sachet. Bring to the boil and cook for 5 -10 minutes.
Blend until smooth and season with salt and pepper.
Cook seven spears of asparagus in boiling salted water until tender.
Fry 2 egg whites in a blinis pan if you have one (optional) seasoning with salt and pepper.
Shave the remaining two asparagus spear with a mandolin or cut fine lengthways with a knife, add to a bowl with the rocket and dress in the truffle oil.
Place the portabello mushrooms on the plate and fill with the mushroom puree and snipped chives, drape the egg whites over the mushrooms and place more mushroom puree as desired.
Stack the cooked asparagus and garnish with the dressed raw asparagus and rocket.