Pea puree with curry crumble, asparagus and Affilla Cress

(For 4 persons)

Curry crumble:

• 100 g self-raising flour
• 80 g butter at room temperature
• 2 tbsp curry powder
• pinch of sea salt

Mashed Peas:

• 400 g peas (fresh or frozen)
• rapeseed oil
• black pepper from the mill and sea salt
• 16 thick asparagus

Garnishes:

• 50 g peas
• 1 cup of Affilla Cress

Curry crumble:

• 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.

Mashed Peas:

• 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.

Asparagus:

• 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®