Pancetta, Pea Purée & Asparagus Brunch

2 cups of peas

  • 6 rashers of bacon

  • A large handful of cherry tomatoes

  • 8 asparagus spears

  • A handful of mint

  • 2 chunky slices of seeded loaf

  • 1tbs Greek yoghurt

  • Salt and pepper to season

Cook the peas and place in a nutribullet/magimix with the mint and Greek yoghurt until smooth, reserve a tbs of peas to add to the purée for texture once blended. Season to taste.

Cook the pancetta in a large frying pan, once cooked, add the asparagus to the remaining fat in the pan. This will give the asparagus all the salty flavour it needs. When the asparagus is nearly cooked, chuck in the tomatoes and allow to blister until asparagus is done.

Toast your bread till quite crispy so it doesn’t go soggy when you add the purée.

Spread the purée on top, followed by the asparagus and pancetta. Dot the tomatoes around the plate and season with lots of freshly ground black pepper.

MEATMimi McMullen