Amanda Laird: Asparagus, fresh peas and mozzarella

Photo / Babiche Martens

Serves 4

2 bundles of asparagus
500g fresh pea pods
Extra virgin olive oil
100g fresh mozzarella, cow or buffalo
Flaky sea salt and freshly ground black pepper

1 Three-quarter fill a saucepan with salted water and bring to a boil.

2 Trim the ends off the asparagus and pod the peas. Cook briefly in the boiling water until just tender.

3 Serve drizzled with olive oil and topped with torn mozzarella. Season well.