Pea puree with curry crumble, asparagus and Affilla Cress


(For 4 persons)

Curry crumble:

  • 100 g self-raising flour
  • 80 g butter at room temperature
  • 2 tbsp curry powder
  • pinch of sea salt

Mashed Peas:

  • 400 g peas (fresh or frozen)
  • rapeseed oil
  • black pepper from the mill and sea salt
  • 16 thick asparagus


  • 50 g peas
  • 1 cup of Affilla Cress


Curry crumble:

  • Place all ingredients for the crumble dough in a bowl and mix by hand into a crumbly, grainy dough.
  • Sprinkle the dough over a baking tray and bake the dough in a preheated oven at 180°C for 15 minutes.

Mashed Peas:

  • Bring slightly salted water to the boil and briefly blanch the peas, including those in the garnish.
  • Remove the peas from the water with a slotted spoon and rinse under cold water.
  • For the puree, mix the peas with a dash of the cooking water, a dash of rapeseed oil, black pepper from the mill and sea salt.


  • Steam them until crispy.
  • Spoon the pea puree over the plates, place the asparagus on top and finish with the peas, crumble and Affilla Cress.

TIP! The pea is a unique vegetable that we know in different forms: as a pod, as a sugar pea, as a young pea, and as a fully grown pea. But also a pea shoot or cress and pea flour are great to score with in the kitchen!

Recipe: Frank Fol - The Vegetables Chef®

Wild Cooking E-book

Frank Fol - The Vegetables Chef®


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