Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Serves 4 EASY 1 hr
Preheat the oven to 200°C. Roll 1 x 400g sheet defrosted puff pastry out onto a large baking sheet lined with baking paper. Score the edges of the pastry to create a border, then brush with a beaten egg.
Bake in the preheated oven until golden, about 20 – 30 minutes. Bring a pot of salted water to a boil. Add 100g asparagus spears and blanch for 3 minutes. Transfer to a bowl of ice water to stop the cooking process, then place on paper towel to absorb excess water. Add 500g fresh peas to the pot of boiling water and blanch, about 2 minutes. Drain and roughly mash ½ of the peas. Place the remaining ½ of the peas in a blender. Add 1 tbsp mustard, 60ml (¼ cup) olive oil and a squeeze of lemon juice. Blitz until smooth.
Fold in the mashed peas and season to taste. Grease a griddle pan with olive oil and place over high heat. Arrange the asparagus spears in the pan and grill until charred in places, about 5 minutes. To assemble, flatten the centre of the pastry and spread the pea-and-mustard mix over the base. Arrange the asparagus on top. Serve with 3 poached eggs.