Why not spoil the one you love this weekend, or better yet, treat yourself to a tasty Minted Pea and Asparagus Brunch?
- 2 slices multigrain bread
- 4 spears of asparagus
- 1/3 cup frozen peas
- 1 teaspoon fresh mint, chopped finely
- 1 tablespoon extra-virgin olive oil
- 30g goats cheese
- Salt and pepper
Blanch the asparagus in boiling, salted water. Drain and keep warm.
Cook the peas in boiling water, refresh under cold water and drain. Transfer the peas to a bowl with the oil and mint. Crush them together with a fork.
Meanwhile toast the bread, then spread the pea mixture over the toast. Crumble over the goats cheese and top with the asparagus spears and a drizzle of olive oil. Season with salt and pepper to taste.