Minted Pea and Asparagus Brunch

Treat yourself to this delicious brunch over the long weekend.

Delicious pea and asparagus brunch dish with goat's cheese

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.


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    fish head
    31st Dec 2015
    Here we go AGAIN. That is not CRUMBLED goat's cheese in the photo.
    31st Dec 2015
    I was thinking the same thing fish head. Looks like Camembert or Brie.
    Ageing but not getting old
    1st Jan 2016
    Actually, it looked like a poached egg, surrounded by a 'wall' or rind of Camembert cheese....but definitely not crumbled anything!
    31st Dec 2015
    Sounds yum!

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