Remove the peas from their pods, measure and put into a pot of filtered water.

Bring to a boil, then turn off the heat and leave in the water for no more than one minute. Use a timer.

Drain in a colander and rinse with cold filtered water.

Let cool and divide. About 3/4 cup each.

When peas are cool, add 3/4 cup of them along with half a bunch of asparagus, asiago, chevre, walnuts, garlic, lemon, olive oil and salt into a food processor or blender and puree until really smooth.