Asparagus, green peas and Lupine Tops

Ingredients

• Asparagus (white and green)
• Green peas
• Lupine Tops
• Hollandaise sauce
• Lupine Tops oil

Method

• Steam the green peas until tender and set aside some for the cream and the rest for the sauce.
• Purée some of the steamed green peas into a smooth cream.
• Place the cream on one side of the plate.
• Quickly toss the Lupine Tops in a little oil in a hot pan.
• Peel and blanch the asparagus, bundle them and place the bundle in the centre of the plate or slightly over the cream.
• Place the Hollandaise sauce on the other side of the plate, opposite the crème. Add the remaining peas to the sauce.
• Drizzle oil over and around the asparagus.
• Lightly toss the Lupine Tops in oil and arrange them elegantly on top of the asparagus.

Recipe: Eric Miete