Simple pea soup
Peas, a stick of celery, an onion, a potato, veg stock, mint, a splash of double cream, season, blend. Done.
Asparagus has got to be the perfect spring veg. Distinctive, fresh and flavorsome, yum.
It’s a lazy rainy Sunday afternoon, and I had this sudden craving. Here’s how I cook mine:
- Blanch asparagus in boiling salted water. Don’t overcook them! Mushy asparagus is… no good :0
- In a pestle and mortar, bash up a generous amount of garlic and a few sticks of thyme. Drizzle in olive oil while you crush the paste.
- Just lightly brown the garlic paste in a pan, and toss in the asparagus.
- To serve, drizzle the asparagus with olive oil and lemon juice. Season well with sea salt and crushed pepper.
Simple!
