1 bunch of asparagus
1 cup of fresh or frozen peas
6 mint leaves, roughly chopped
2 Tbs extra virgin olive oil
6 slices wholegrain or rye bread
100g goats' cheese
Sea salt and cracked black pepper
Blanch the asparagus tips in boiling, salted water until tender.
Drain and keep warm.
Cook the peas in boiling, salted water until tender and refresh in iced water, drain and transfer to a bowl.
Add the mint and olive oil to the peas and crush with a fork.
Toast the bread and spoon the mixture on top.
Crumble the goats' cheese over the mixture and dress with the asparagus and a little extra virgin olive oil.
Season lightly with sea salt and pepper to taste.
Credits: Australia's Biggest Morning Tea
Photo Credits: Cancer Council