2 eggs
120 g of Colfiorito® hulled peas
8 asparagus
30 g of onion
a sprig of rosemary
a sprig of thyme
extra virgin olive oil q.s.
black pepper to taste
Salt to taste.
Clean the asparagus with the help of the potato peeler, cook them in boiling water for 4 or 5 minutes and drain them. Then boil the peas in the same cooking water. Set aside two asparagus and blend the rest until you get a creamy mixture. Fry the spring onion, rosemary sprig and thyme in a pan with plenty of oil. Once they are well browned, add the two asparagus you had set aside and the peas. In the same pan, add the eggs and cook for a few minutes. Meanwhile, in another pan, toast the bread until it becomes crispy.
Assemble the crouton, garnish with salt and pepper to taste and serve while still hot.
