Sheet Pan Toasts with Spring Vegetables and Mashed Peas

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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