The Swedish chef is known for cooking with open flames, but his grilled asparagus with leek purée, peas and St George’s mushrooms works just as well at home.
Add the sliced asparagus, asparagus tips, and fresh peas, cooking for another one to two minutes to keep the asparagus slightly crunchy.
Heat a dry non-stick pan or grill pan over medium heat and cook the mushrooms, stirring occasionally, until they start to soften.
To assemble, place the grilled vegetables on top of the leek purée, then finish with the dressed herbs and a final drizzle of the lemon dressing before serving.
Swedish chef Niklas Ekstedt uses an open fire to create smokey flavours, but you can make his dish using a humble home grill.
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