Step 1

Bring a large saucepan of salted water to a rolling boil. Prepare a bowl filled with ice cubes and water.

Step 2

Cut the asparagus into 1-2 inch pieces, removing any woody ends. Slice the leeks into thin rounds and cut the sugar snap peas in half.

Step 3

Add the leeks to the boiling water, then the sugar snap peas, then the asparagus and then the peas. Keep the heat right up, to prevent too much temperature loss.

Step 4

Blanch the vegetables in the boiling water for 2 minutes or until you can see them turn a bright vibrant green. Immediately drain them and place into the ice water to prevent them from cooking further.

Step 5

Finely dice the shallot and garlic and heat butter and oil in a pan.

Step 6

Saute the shallot and garlic with a pinch of salt and let it sweat over low heat.

Step 7

Take around a quarter of the green vegetables and blend them to a smooth puree with the lemon juice and mint. Season with salt and pepper.

Step 8

Add the remaining spring vegetables to the pan and saute them with the shallot to finish cooking and bring back up to temperature over medium heat.

Step 9

When the vegetables are tender but still with a slight bit of resistance on the knife, stir through the puree and warm through.

Step 10

Serve garnished with a sprig of fresh mint and some edible Spring flowers.