Name: Charred asparagus toasts with pea smash
Total time: 1200 s
Yield: 4
Ingredients: 200 gram frozen garden peas; 1 lemon; 25 gram parmesan; 4 Maran Island brown egg; 4 slice rye sourdough; 200 gram asparagus spear

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 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.

Step 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.

Step 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.

Step 5

To serve, spread the toasts with the pea smash. Top with the charred asparagus, soft-boiled eggs and some parmesan shavings.

Charred asparagus toasts with pea smash

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