Puff Pastry with Goat Cheese, Green Asparagus, Eggplant and Pea Puree

Preheat the oven to 200°C (400°F) convection. Line a baking sheet with parchment paper.

Roll out the puff pastry about 1 cm thick (approximately 1/2 inch)  on a floured surface and cut into 4 equal rectangles. Bake on the sheet in the oven for about 20 minutes, then remove from the oven and let cool. In the meantime, cook the peas without thawing in steamer saucepan for about 15 minutes.

Rinse the asparagus, cut below 2 cm (approximately 1 inch) and cook 8 minutes in boiling salted water. Quench in ice water and drain. Trim, rinse and slice the eggplants. Mix the goat cheese with half the cream and 3 tablespoons olive oil until smooth, season with salt and pepper. Pick and rinse arugula.

Puree the peas together with the rest of the cream (50 ml, approximately 1/4 cup) in a blender. Season with salt, sugar and pepper. Heat the remaining olive oil in a large frying pan and cook the eggplant slices in it on both sides for 3 minutes each. Put in the green asparagus and heat by swirling. Melt the butter in a second pan and heat the arugula while stirring. Heat the split pea soup in a pot, stirring.