Smoked tofu and asparagus on pea purée

Ingredients

For 1 serving

• Peas120 g
• Asparagus100 g
• Smoked tofu100 g
• Mint2 g
• Extra virgin olive oil2 teaspoons
• Rice cakes2
• Saltto taste

Contains: soy,

In season: April – June

Method

1. Bring a small pan of water to the boil and salt it; cook the peas for 5 minutes, until tender, and drain them, keeping a little of the cooking water.
2. Blend the peas with half the oil, the mint leaves, a pinch of salt and a few spoonfuls of the cooking water until you have a smooth, thick cream.
3. Meanwhile wash the asparagus and snap off the woody ends by bending them: they break where the tender part ends; cut the smoked tofu into slices about 1 cm thick.
4. Heat a griddle greased with the remaining oil over medium-high heat and grill the asparagus for 5–6 minutes, turning, until tender and lightly charred; salt them.
5. Grill the tofu on the same griddle for 1–2 minutes per side, until marked and hot.
6. Spread the pea cream on the plate, arrange the asparagus and tofu on top and serve with the rice cakes.