020 7091 4800
For all enquiries call us on the number above Call us Monday - Friday 9:30 - 17:30

Emily Roux's Asparagus and Mousserons des Prés with Black Parmesan Crumble

Choose firm, bright green spears of very fresh asparagus and look for mousserons that are small, light brown in colour, with bell-shaped caps and thin stems. These mushrooms are fragile and don’t keep well so cook them without delay. It is well worth hunting down mousserons (available from many online suppliers), alternatively use fresh morels. Otherwise, dried mushrooms are a good substitute.

Emily Roux's Asparagus and Mousserons des Prés with Black Parmesan Crumble

This light, delicious starter, boldly flavoured, and brightly coloured, is bursting with the scents and flavours of spring. The particular smell of the mushrooms always evokes happy memories of foraging with my father and vying to be the best picker.

Don’t be put off by the charcoal or the long list of ingredients.

About this recipe

Preparation Time 45 Minutes
Cooking Time 30 Minutes
Serves 4 People
Emily Roux's Asparagus and Mousserons des Prés with Black Parmesan Crumble Emily Roux's Asparagus and Mousserons des Prés with Black Parmesan Crumble


  • 12 green asparagus spears
  • 175g of mousserons des prés
  • 1 tbsp of chopped parsley
  • 2 tbsps butter
  • 2 tbsps olive oil
  • 1 clove of garlic, crushed.
  • salt, sea salt and pepper

For the Black Parmesan Crumble

  • 130g white flour
  • 100g powdered or finely grated Parmesan
  • 110g cubed butter
  • 1 tbsp powdered bamboo charcoal (optional)

For the miso dressing

  • 2 tbsps olive oil
  • 2 tbsps rapeseed oil
  • 1 tbsp of lemon juice
  • 1 tbsp of lime juice
  • 1 heaped tbsp of white miso paste
  • (1 tbsp water if needed)

For the pickled red onions

  • 1 medium-sized red onion
  • 1 tbsp sugar
  • 1 tsp salt
  • 250 ml water
  • 125 ml white wine vinegar



Miso paste, made from fermented soybeans, is a delicious addition to soups, vegetables and dressings and imparts a rich flavour. Bamboo charcoal has many medicinal and culinary uses, including as a natural food colouring. Its excellent absorption properties help to aerate the parmesan crumble. However, the charcoal is optional and the crumble will be just as tasty without it. You can purchase culinary grade charcoal on line. Pickled red onions are a fantastic addition to this dish. I keep a stash in the fridge to perk up salads and sandwiches.


To prepare the pickled onions: Peel and finely slice the red onion and place in a preserving jar. Combine the vinegar, water, sugar and salt in a small saucepan and bring to the boil. As soon as the first bubbles appear pour the vinegar mixture over the onions and let sit at room temperature. Once the onions have cooled completely, they are ready to eat. They will keep in the fridge for over a week.


To prepare the black crumble: Preheat oven to 175ºC. (It is a good idea to wear plastic gloves when working with charcoal.) Rub the butter, flour and charcoal together in a medium sized bowl. Gradually add the parmesan and combine until the mixture resembles breadcrumbs. Spread the crumble mixture onto a large baking tray lined with greaseproof paper. Bake for 10-12 minutes until cooked (if you have used the charcoal you won’t be able to tell from the colour). Remove from the oven and allow to cool for a further 20 minutes.



To prepare the miso dressing: Whisk the miso and citrus juices in a small mixing bowl, gradually adding the oil (as you would for mayonnaise). Continue whisking until thoroughly combined and emulsified. Add a splash of water if the dressing seems too thick. Season to taste with salt and pepper.


To prepare the asparagus: Snap off the pale woody ends of the asparagus and rinse them under cold water. Carefully trim the spiky leaves from the spears with the tip of a small knife. Bring a large pan of salted water to the boil and cook the asparagus for 4 minutes (depending on size) or until al dente. Then immediately plunge into ice cold water. Gently drain and pat dry with kitchen towel. Heat a tablespoon of olive oil in a large frying pan over a medium heat. Sauté the asparagus for 2 minutes before adding a tablespoon of butter to the pan. Cook for a further minute in the foaming butter until the spears are lightly coloured, then remove from the pan and sprinkle with a little sea salt ready to serve.


To prepare the mousserons des prés: Clean the mushrooms in several bowlfuls of cold water, taking care to remove any sand and grit. Strain and pat dry with a kitchen towel. Remove the fibrous stems with scissors if necessary. Heat a tablespoon of olive oil over a medium to high heat in a large frying pan. When the pan is piping hot add the mushrooms and toss for a couple of minutes. Once all the liquid from the mushrooms has evaporated and they start to crisp up, add the butter and garlic. Stir the mushrooms for a further 2 minutes in the foaming butter and then season to taste with salt, pepper and chopped parsley.


To serve: Place three spears of asparagus on each plate together with a large spoonful of sautéed mousserons and a couple of pickled onion rings. Scatter morsels of black crumble on top and drizzle over the miso dressing. 

Share this recipe

Toby Stuart's English asparagus with soft poached quail's eggs, Bosworth Ash goat's cheese and hazelnut brown butter Emily Roux's Spatchcocked Poussin with Morels, Spring Onions and Wild Garlic