Ingredients

1 bunch of asparagus spears

300 g fresh peas* (or frozen equivalent)

500 g fresh broad beans* (or frozen equivalent)

4 radishes, sliced thinly

1 unwaxed lemon, zest and juice

Buffalo mozzarella (4-8 small balls, or 1 large ball, torn into pieces)

Extra virgin olive oil

Sea salt flakes and fresh ground black pepper

2 sprigs of fresh mint, leaves only, shredded

Micro herbs, such as pea shoots

*Weight in their pods

Method

1. Snap the asparagus at the base to remove the hard woody stem, then trim. Add 2 tablespoons of olive oil and a sprinkle of sea salt flakes to the asparagus and coat evenly.
2. Heat a heavy ridged iron pan over a high heat until it starts to smoke. Add the asparagus and cook for 3-4 minutes (depending on the thickness of the stems), turning occasionally, until charred. Remove from the pan and leave to cool.
3. Bring a saucepan of water to the boil and plunge the shelled peas in for 1 minute, then drain and leave to cool in iced water. Repeat for the shelled broad beans, then peel away the outer shells once cool.
4. Add the radish, peas, broad beans, lemon zest and mozzarella to the asparagus. Drizzle generously with olive oil, add a good squeeze of lemon juice, a grind of black pepper and a sprinkle of sea salt. Decorate with the mint and micro herbs, and serve straight away.