• 2 Crumpet splits
  • 200 grams of Button mushrooms- sliced
  • 200 grams Swiss brown mushrooms-sliced
  • 1 Packet of enoki mushrooms- cut from the base
  • 60 grams Butter
  • 1 Clove of garlic- crushed
  • Salt and pepper
  • Olive oil
  • 4 To 6 Asparagus spears
  • 250 grams of truss tomatoes
  • 1 Tbsp. Chopped parsley


This dish is a delightful combination of earthy mushrooms, vibrant asparagus and buttery crumpets that will elevate your breakfast or brunch to a whole new level.


  1. Using a griddle, bring to medium heat and add a drizzle of olive oil.
  2. Cook the asparagus and truss tomatoes on the griddle until just coloured but still firm.
  3. Set aside and keep warm.
  4. Whilst the asparagus and tomatoes are cooking, heat a non-stick pan to medium and add half the butter, melt until it begins to sizzle.
  5. Cook the crumpets in a toaster until golden brown.
  6. Whilst the crumpets are cooking, add the sliced swiss brown and button mushrooms to the pan and cook, turning occasionally until golden, season with salt and pepper. Remove from pan and keep warm.
  7. Add the rest of the butter to the pan, when the butter begins to sizzle add the crushed garlic and enoki mushrooms, cook until golden. Approximately 2 minutes.
  8. To plate up, add the cooked crumpets to warm plates, divide the mushrooms, tomatoes and asparagus between the two, garnish with chopped parsley and pan juices.

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