Sautéed Asparagus, Pea Veloute, and Crispy Prosciutto

Sautéed Asparagus, Pea Veloute and Crispy Prosciutto

Ingredients:

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

Method:

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.

Asparagus

  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.