Twice Cooked Baked Potatoes With Asparagus and Mushroom Cream Sauce [Vegan, Grain-Free]

• 2 large baking potatoes
• Salt to dust
• Handful of chopped fresh basil
• 1 heaped tablespoon vegan butter
• 1/2 teaspoon salt
• Oil, to drizzle
• 7 ounces mushrooms, sliced
• 1 tablespoon olive oil
• 6 asparagus spears
• 2/5 cup vegetable stock
• Salt and pepper, to taste
• 10 tablespoons vegan cream
• 1 teaspoon fresh rosemary

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