Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan/gas mark 7.
2.
Pour boiling water over the
peas (200 g)
and set aside for 3-4 minutes, until thawed. Drain, then combine with 1 tbsp
lemon juice and lemon zest (1)
, the
grated parmesan (25 g)
and 2 tbsp olive oil. Season with salt and pepper. Mash with a potato masher until broken down and creamy.
3.
Meanwhile, boil the
eggs (4)
in a pan of simmering water for 6-7 minutes. Drain, peel and halve, then season with salt and pepper.
4.
Arrange the
sourdough (4 slices)
and asparagus on a shallow baking tray and drizzle with olive oil. Season the
asparagus (200 g)
with salt. Roast for 7-8 minutes, until the bread is golden and the asparagus is charred.
5.
To serve, spread the toasts with the pea smash. Top with the charred asparagus, soft-boiled eggs and some parmesan shavings.