Creamy Mushroom and White Wine wild 'Asparaghetti'

DISCLAIMER: I am not advocating the use of hedge bindweed, especially for anyone who has a limited knowledge of plants, they are potentially poisonous and could contain harmful fungus. I eat them as I have done for years but if I had only just discovered it now there is NO WAY I would ever even try this plant. You can substitute the bindweed element of this dish with actual shop bought asparagus and slice it into thin strips, then blanch.  

*Creamy spring comfort food

I made this a few years ago now, but it's still one of my favourite creations.

For this I used chestnut mushrooms, cooked hedge bindweed shoots, wild garlic leaves, cream, white wine, black pepper and a dash of stock. Like pasta, it takes well to a coating of parmesan too.

I sauteed the wild garlic leaves and chopped up chestnut mushrooms in a knob of melted butter and a splash of olive oil. 

Once these were softened, I added a pinch of salt, generous amount of black pepper and a glug of white wine with part of a stock cube. 

Then I added a handful of cooked hedge bindweed shoots (but you want to be using shop bought asparagus, sliced thinly and blanched) and some double cream.