Place frozen peas and a little water (no salt) into a pan and cook with the lid on until the peas are soft.
Place into a blender with a grind of salt and pepper, some torn basil leaves, a dash of sherry vinegar and a little olive oil and blitz - you may need to add a little water or more oil to get to the right consistence - not to wet and runny, but not too dry and soild and leave to cool.
Cut off the woody ends of the asparagus and using a potato peeler remove the tougher outer skin towards the base of the spears.
Roll in good olive oil and season.
Get a griddle pan smoking hot, drizzle a bit of olive oil over a slice of good quality bread and toast on the griddle.
When the bread is toasted remove to cool and add the asparagus spears - keep turning and be careful not to over cook them.
Rub the toasted bread with a garlic clove that has been halved and drizzle with a little more oil.
Place the cooled pea puree on top.
Remove the asparagus from the griddle and dress in a mix of seasoned oil and lemon juice, place on top of the peas and grate lemon zest over the top and serve.
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