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Spring Pea Mousse with Caramelized Fennel & Marinated Asparagus

kept bylaerkin

Serves 2


For the creamy pea mousse
*3 cups shelled fresh peas
*1 generous handful of raw cashews
*juice of 1/2 lemon

For the caramelized fennel
-10 small fennel bulbs
-4 tsp virgin coconut butter/oil

For the marinated asparagus
-1 bunch of asparagus (white or green or both)
-juice of 1 lemon
-2 tbsp olive oil
-1 tsp of agave syrup



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