Peel 4 white asparagus, put in a pan, cover them with just enough water and bring to the boil. Lid on. Boil for 2 mins, then turn off the heat but keep them in for another 9 mins.
Boil 120g frozen peas for 3 mins in vegetable stock, drain and blend with 1tbsp crême fraiche. season with salt and pepper.
Make a dukkah (pronounced doo-kah, is a traditional Egyptian blend of nuts, seeds, and warm spices) in the blender from 30g toasted almonds and the leaves from 3 sprigs of tarragon.
Start plating with a spoonful of the pureed peas.
Cover with 3 asparagus spears with 1/2 burrata on top.
Finish with the dukkah and some tarragon.
(Recipe by Culy Homemade)
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