- 500g fresh peas
- A bunch of white asparagus
- 1 teaspoon pink peppercorns
- Boil fresh peas for 6-8 minutes until tender. Cool quickly in ice water and set aside.
- Meanwhile, cook the white asparagus in the usual way till slightly al dente. Cool.
- Blend the peas with the asparagus cooking water into light, smooth cream. Serve the cold cream with a piece of asparagus, a pink peppercorn and a pinch of salt flakes.
You can also prepare this gazpacho with fava beans