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Serves 2
For the creamy pea mousse
*3 cups shelled fresh peas
*1 generous handful of raw cashews
*juice of 1/2 lemon
*salt
For the caramelized fennel
-10 small fennel bulbs
-4 tsp virgin coconut butter/oil
-salt
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
-salt
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