• 12 spears of green asparagus
• 1 bunch mint
• 12 mild green chillies

Cut the asparagus spears in half lengthways, then into two sections. Pick the leaves from the mint. Remove the seeds from the chillies.

On a hotplate that’s nice and hot, sauté all the vegetables in the olive oil to sear them (they should stay firm). Add the mint at the end, season.