Sautéed Asparagus, Pea Veloute, and Crispy Prosciutto

Sautéed Asparagus, Pea Veloute and Crispy Prosciutto


English Asparagus spears, peas, pea shoots, prosciutto, cream, butter, milk, mint, Shallots


Pea Volute

  1. Finely dice the shallots and sauté until soft
  2. Add the peas and milk to the pan and bring to the boil
  3. After 2-3 minutes add the Mint and then blend, gradually adding the butter until smooth.
  4. To remove any small pieces, pass through a fine sieve.


  1. Sauté the asparagus in a pan on medium heat with a splash of oil.
  2. Remove from the heat and season with salt & pepper and a small knob of butter.

To plate the dish spoon a small amount of the pea volute in the middle of a plate, arranging the asparagus on top, garnish with pea shoots and crispy prosciutto pieces.