(For 4 persons)
- 100 g self-raising flour
- 80 g butter at room temperature
- 2 tbsp curry powder
- pinch of sea salt
- 400 g peas (fresh or frozen)
- rapeseed oil
- black pepper from the mill and sea salt
- 16 thick asparagus
- 50 g peas
- 1 cup of Affilla Cress
- Place all ingredients for the crumble dough in a bowl and mix by hand into a crumbly, grainy dough.
- Sprinkle the dough over a baking tray and bake the dough in a preheated oven at 180°C for 15 minutes.
- Bring slightly salted water to the boil and briefly blanch the peas, including those in the garnish.
- Remove the peas from the water with a slotted spoon and rinse under cold water.
- For the puree, mix the peas with a dash of the cooking water, a dash of rapeseed oil, black pepper from the mill and sea salt.
- Steam them until crispy.
- Spoon the pea puree over the plates, place the asparagus on top and finish with the peas, crumble and Affilla Cress.
TIP! The pea is a unique vegetable that we know in different forms: as a pod, as a sugar pea, as a young pea, and as a fully grown pea. But also a pea shoot or cress and pea flour are great to score with in the kitchen!
Recipe: Frank Fol - The Vegetables Chef®
Say yes to the cress