Spring vegetables on pea cream
400 g fresh peas (already peeled)
A handful asparagus
A handful French beans
A handful fresh faba beans (already peeled)
Extra virgin olive oil
Clean the artichokes, cut them in quarters and put them in a bowl with water and lemon juice.
Cook the peas in boiling water (or steam them), then put them in a bowl with water and ice to preserve the colour.
Cut the French beans, the asparagus and carrots in small pieces, cook them in boiling water for a couple of minutes and then also put them in the water and ice (separate from the peas).
Also boil the faba beans, put them in iced water and then remove the bean peel.
Set a handful of peas aside and in a pan heat a tablespoon of olive oil with a pinch of assafetida. Saute the rest of the peas for a couple of minutes, season with salt and pepper and keep warm until serving.
In another pan heat a tablespoon of olive oil with a pinch of assafetida and sauté all other vegetables including the handful peas you put aside and the artichokes, season with salt and pepper and keep warm.
To serve, blend the peas until you obtain a cream (if necessary add some water) and plate it first on the dish. Then add the other vegetables, decorate with herbs and flowers and serve lukewarm.