Preparation:
Preheat the oven to 200øC/400øF/gas mark 6.
Wipe the mushrooms all over with a damp cloth. With a knife make incisions all over the mushrooms. Slice the garlic clove into thin slices. Fill the incisions made in the mushrooms with the garlic slices, brush with olive oil and place to one side.
Heat the remaining oil in a suitable oven proof dish (with lid) add the potatoes and fry until golden all over. Season lightly, place in the oven for 10-15 minutes until almost cooked. Remove from the oven and place over a medium heat.
Pour in the wine and coriander seeds, cover with a lid and simmer for 5-8 minutes until the liquid has evaporated. Add the blanched asparagus and the vinegar and season. Grill the mushroom for 5-8 minutes.
To serve, dress the asparagus and potatoes on individual serving plates, top with a grilled mushroom, sliced over the garnish. Pour around the remaining juice and serve.
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