Warm Mixed Mushroom and Asparagus Salad

Clean the mushrooms with a damp cloth. Halve any large ones. Cut the asparagus into 2 inch lengths. Cook the asparagus in boiling salted water until just tender. Plunge into cold water. Drain.

Heat the walnut oil in a large wok or frying pan. Add the button and shiitake mushrooms and stir-fry for 2 minutes. Add the oyster mushrooms and stir-fry for 2 minutes. Add the asparagus and stir to combine. Season with salt and freshly ground black pepper to taste.

Arrange the watercress on a serving plate. Pile the mushrooms and asparagus in the center.

Bring the raspberry vinegar to a boil in the pan used for the mushrooms. Pour the vinegar over the salad and serve.