Using a vegetable peeler shave the asparagus, start at the base of the stalk and move down towards the tip of the stalk.

Bring a medium saucepan of water to the boil over high heat. Add the frozen peas and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

To make the avocado puree place avocado in a food processor and blend until smooth. Add olive oil, lemon juice and salt and blend until well incorporated.

Place peas, medley tomatoes, shaved asparagus, and butter lettuce leaves in a large mixing bowl.

Dress with olive oil, lemon, salt and pepper and mix well together.

Arrange the avocado puree on a plate, top with salad and burrata.