12 spears asparagus
100²µ/3½´Ç³ú broad beans
1 garlic clove, finely chopped
1 lemon, juice only
100²µ/3½´Ç³ú button mushrooms, finely chopped
100²µ/3½´Ç³ú morel mushrooms
10g/¼oz chopped flatleaf parsley
1 shallot, finely chopped
2 shallots, finely chopped
250ml/9fl oz chicken or fish stock, plus splash of stock to cook the asparagus
1 tbsp olive oil
olive oil, for frying
salt
250g/9oz butter, cut into cubes, at room temperature
50g/1¾oz Iberico ham, thinly sliced
4 fillets monkfish (about 130-150g/4½-5½oz each)
100²µ/3½´Ç³ú peas
100ml/3½fl oz white wine