Why not spoil the one you love this weekend, or better yet, treat yourself to a tasty Minted Pea and Asparagus Brunch?
Ingredients
- 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
Method
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.