- 1. Melt the butter in a pan and add the roughly chopped asparagus.
- 2. Add in the peas mint and stock (enough to just cover the vegetables). Bring to the boil
- 3. Simmer for approx 5 minutes then removed from the heat and leave to cook slightly - a further 5 minutes.
- 4. Mix well using a hand blender and serve with freshly ground black pepper on top.