Pea puree with portobello mushrooms and asparagus tips

A creamy pea puree and lightly cooked asparagus top tasty grilled mushrooms in this fabulous vegetarian offering from Michael Moore
By Michael Moore
Pea puree with portobello mushrooms and asparagus tips
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 30 g tips of asparagus
  • 40 g garden peas
  • pinch of grated nutmeg
  • 150 ml double cream
  • black pepper
  • 4 large portobello mushrooms


1. Blanch the asparagus tips in a large pan of boiling salted water for 2 minutes. Remove and place into iced water to cool.

2. Place peas, nutmeg and cream into a blender and blitz until smooth. Then place into small saucepan and heat though adding salt and pepper to taste.

3. Grill the mushrooms until softened.

4. Place the mushrooms in the centre of a warm plate and spoon over some pea puree. Top with asparagus, garnish with salad leaves and serve immediately.

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