Instructions: Trim your asparagus from below the tips to the base (I use an old style potato peeler).

Remove the bottom of the stalk and discard.

Take off the tips and blanch in salted water until just tender then finely chop the rest of the stalks and put to one side.

Blanch the peas until just tender in unsalted water (this is important because salt toughens the skin).

Finely chop the mint.

At the end of Stage 1 add the roughly chopped asparagus stalks and half the peas.

At Stage 3 add the blanched tips of asparagus the rest of the peas and the mint.

Mint should always be added to taste as it can vary in strength and flavour. Serve with a good sprinkling of Parmesan over the top.

This is a great summer risotto. When buying asparagus always choose small ones the bigger ones are often tougher and stringier. The tips shouldnt have any flowers or be budding. When I buy fresh peas I always open them up in the shop and taste one. They should be very sweet (even when raw) with thin

Serves 6

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