Crushed pea, mint, lemon and asparagus salad

Ingredients

• 225g (approx) freshly shelled peas
• 250g (approx) bundle fresh asparagus
• zest and juice 1 lemon
• salt and pepper
• handful fresh mint leaves
• 1 tsp olive oil (optional)

Method

1. Boil the peas for 5 minutes, and then blend them in a food processor with the lemon juice, lemon zest, mint and some salt and pepper
2. Take the woody ends off the asparagus, and boil for 5 minutes, then plunge straight into icy water to quickly cool and prevent further cooking
3. Serve the crushed pea mix, topped with the drained asparagus and a little lemon zest, salt and pepper.