for 4 servings
- 4 cups
green Asparagus (trimmed with woody ends removed)
- 2 cups
freshly shelled Pea (unshelled weight approx. 500 g)
- 1 bunch
- 2 cups
fresh Goat cheese
- 6 tablespoons
finely, chopped parsley (and basil, mixed)
- 2 cloves
- freshly ground peppers
Cook the asparagus in plenty of boiling, salted water for about 6-7 minutes. Drain, leave to cool slightly and cut into pieces at an angle.
Cook the peas in boiling, salted water for about 3 minutes. Drain and leave to cool. Wash the rocket and spin dry.
Peel the garlic and press into 8 tbsp olive oil. Add the herbs, salt and plenty of pepper and puree finely with an electric hand blender. Leave to stand for 5 minutes.
Mix the asparagus, peas and rocket and divide between 4 plates. Scatter with spoonfuls of goat's cheese and serve drizzled with the garlic and herb dressing. Fresh, crusty white bread goes well with this dish.