20 asparagus tips, peeled and trimmed
20 garlic cloves, peeled and blanched 3 times (place in cold water, bring to the boil, drain and refresh in cold water and repeat twice more)
110g/4oz button mushrooms, sliced
75g/3oz shallots, sliced
110g/4oz baby spinach leaves
10 sprigs fresh thyme
sprig fresh thyme
110g/4oz wild garlic
150g/5oz mixed wild mushrooms (such as mousserons, girolles, pied blue)
200ml/7fl oz chicken stock
salt and freshly ground black pepper
1 tbsp olive oil
200ml/7fl oz dry Amontillado sherry
110g/4oz unsalted butter
110g/4oz butter
200ml/7fl oz double cream
4 x 175g/6oz ros茅 veal fillets, cut into medallions