Take a bowl and add the chickpea flour, the apple cider vinegar and the salt together in a bowl and mix together. Cover with a clean towel and leave to stand overnight.
The next day at the coconut oil (melted) and stir together.
You can now bake the socca in a frying pan like a normal pancake or in an oven. Heat the gril in that case on the highest setting and put a cast iron pan right under the gril. Leave to heat for 15 minutes, grease with butter or oil and put 1/2 of the batter in the pan. Swirl around so it coats the pan and bake for 2-3 minutes. Do the same with the rest of the batter.
For the topping you cut the mushrooms and the green asparagus in smaller bit and the cherry tomatoes in halves.
Blanch the asparagus briefly in boiling water, drain and than bake together with the mushrooms in a pan.
Put on top of your socca and crumble the blue cheese over it. Sprinkle with some fresh chives and eat right away.