Name: Sheet Pan Toasts With Spring Vegetables and Mashed Peas
Yield: 4 servings
Ingredients: ½ pound small carrots, scrubbed, cut into 1½-inch pieces on a diagonal; 5 ounces mushrooms, such as baby trumpets, morels, or shiitakes, halved, sliced if large (about 2½ cups); 6 red radishes, halved, quartered if large; ¼ cup olive oil, divided, plus more for drizzling; Kosher salt; 1 10-ounce package frozen peas; 1 garlic clove, finely chopped; ½ teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice, plus more for serving; 1 ounce coarsely grated Parmesan (about ¼ cup), plus more shaved for serving; Freshly ground black pepper; 4 ½-inch-thick slices sourdough bread, such as miche; 1 pound asparagus, trimmed, cut into ½-inch-thick pieces; 4 scallions, cut into 1-inch pieces; 2 tablespoons thinly sliced mint leaves

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Laura Murray, styling by Judy Mancini

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Recipe notes