Ingreadient :

• 500g Cornish asparagus
• 30 g butter
• 1 onion, finely diced
• 3 sprigs of thyme,
• 1 bay leaf
• 2 cloves of garlic, finely grated
• Salt and pepper
• 1 litre vegetable stock
• 50 g spinach
• 100 g wild garlic leaves
• 200 g frozen green peas
• 155 g shell-off tiger prawn meat
• 125 g shell-off tiger prawn meat, chopped into 1 cm sized pieces
• 200 g fresh picked white crab meat
• 40 g pickled ginger, finely chopped
• 1 tbsp fish sauce (Nam Pla)
• 4 g chervil, chopped
• 4 g chives, chopped
• 7 g dried seaweed, rehydrated and finely chopped
• 3 spring onions, thinly sliced
• 1 tbsp olive oil plus extra for finishing the dish
• 100ml vegetable/chicken stock
• 50 g unsalted butter
• Prepped asparagus tips from soup prep
• 150 g fresh podded peas
• ½ lemon zest and juice
• 10 g chopped seaweed
• 10 g chervil chopped
• 10 g chives chopped fine
• ½ lime zest
• Salt and pepper
• 1 red chilli sliced thinly
• 15 garlic flowers

Direction :

1. Prepare your asparagus by bending each tip until it snaps and taking off the little leaves. Put the tips to one side and chop the trimmings into very small pieces.  Take a saucepan and warm over a medium heat.  Add the butter and let it melt, then add the onion, herbs, garlic and a pinch of salt. Soften the onions without colouring, then add the asparagus trimmings and cook for a further 10 minutes with the lid on the pan.
2. Now add the vegetable stock and bring to the boil. Add the spinach, wild garlic and peas.  Check the seasoning and adjust with salt and pepper if needed. Liquidise the soup in batches in a food processor then pass through a fine sieve into a large bowl over ice – this will cool the soup very quickly and keep it a beautiful green.
3. Take a food processor and add to the bowl the 150 g of tiger prawn meat and blitz until you have a paste-like texture.  Take the prawn paste and add it to a mixing bowl, then add the rest of the crab and prawn mix ingredients and combine.  Place a piece of cling film directly on the crab and prawn mix and chill in the fridge for 2 hours.
4. Once the crab and prawn mix is firm and well chilled, weigh the mix into 30g balls and set aside in the fridge until cooking, ready to assemble the final dish.
5. Take a large nonstick frying pan and over a medium heat add the olive oil followed by the crab and prawn balls. Cook the shellfish balls in the hot oil until you have coloured all over, this will take 2/3 minutes. Now add the stock followed by the butter and bring to the simmer to emulsify. Add the asparagus tips and cook for 1 minute then add the peas and cook for another 30 seconds.
6. Remove from the stove and finish with lemon juice, chopped seaweed, chervil, chives and the lemon and lime zest, mix well and check the seasoning, add salt and pepper if needed. Place the dumplings and vegetables into your serving bowl making sure to strain off any excess butter emulsion. Heat the soup and serve into the bowls with the dumpling garnish. Finish the top of the dish with the sliced chilli, garlic flowers and a drizzle of extra virgin olive oil.