Ingredients For 4 servings 400 g fresh peas without pods 300 g wild asparagus 100 g spinach sprouts 1 leek 20 g of black truffle Pea flowers Salt Black pepper Extra virgin olive oil Equipment needed: Pot or pan, small saucepan, mixer or blender, fine sieve, knife, spatula or wooden spoon, truffle grater Preparation time: 30 minutes Difficulty: Low Steps to follow Wash the truffles and grate them with a grater. Slice half and dice the other half. Put the diced truffle in a saucepan with 25 ml of oil and infuse it for 5 minutes at 60 °C. Remove from the heat, allow cooling and add 50 ml of raw oil. Wash the vegetables. Remove the hard part of the asparagus and chop them. Clean the leek, remove the green part and cut it into julienne strips. In a pan with three tablespoons of oil, fry the leek for 5 minutes over a low heat. Add the peas (save a few for the end) and the asparagus, stir, cover with water and cook for 15 minutes. Add the spinach, season with salt and pepper and cook for another 2 minutes. Remove from the heat, blend to a fine texture and strain through a fine sieve. Serve the cream with the truffle slices, the peas that have been set aside and some pea flowers. Finish with a drizzle of truffle oil. Presentation and recommended garnishes You can garnish the cream with sautéed asparagus tips, blanched peas or a drizzle of extra virgin olive oil. Toasted sesame seeds, a little black pepper or a spoonful of cottage cheese or natural yoghurt also combine very well to give it creaminess. Other related recipes you can prepare Cabbage and potato trinxat