Asparagus, Peas And Zucchini With Mint - cooking recipe

Ingredients

4 oz frozen baby peas
11 oz fresh asparagus, trimmed, halved lengthwise
1/4 cup extra virgin olive oil
10 None fresh mint leaves, finely sliced, plus extra to serve
2 None zucchini, halved lengthwise, thinly sliced diagonally
1 tbsp lemon juice

Preparation

Blanch peas in boiling salted water for 3 mins. Add asparagus and cook for 1 min. Rinse under cold water until cool then drain. Transfer to a large bowl along with olive oil and mint. Season to taste. Add zucchini and toss to combine.
Just before serving, drizzle with lemon juice and sprinkle with extra mint leaves.