Instructions: Turn the oven to 180C/350F/Gas Mark 4.

Put the sliced onions olive oil balsamic vinegar salt and pepper into a cerarruc ovenproof dish and seal tightly with foil.

Use a dish thats just large enough to hold the onions do not spread them out or they will burn.

Bake for an hour remove the foil and cook for another 15 minutes then remove and cool completely.

Lower the temperature to 150C/300F/Gas Mark 2 and lay the bread slices on a teaking sheet. Brush with the olive oil and bake until golden on both sides then remove from the oven to cool.

Cut 2cm from the base of each chicory head and separate the leaves wash and drain.

Bring a large pot of salted water to the boil.

Holding both ends of each asparagus stem bend them towards each other until the stem snaps.

Discard the lower end.

Drop the asparagus tips in the boiling water return to the boil and cook for 1 minute.

Drain and refresh in cold water.

Mix together the onions and their cooking juices the chicory and asparagus.

Serve with the croutons.

Serves 6

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