Pan-seared green asparagus with green peas, thyme and black olives in vegetable bouillon

Do not peel the asparagus; slice away the hard skin from the stem very thinly and remove the little spikes.

Heat olive oil in the pan until hot but not too hot.

Add the asparagus and keep the pan moving so the hot oil coats the sides; heat gently without giving it any color.

Add a little more heat to just slightly sear the skin.

Add the vegetable bouillon, cover, and cook until the bouillon evaporates back into the asparagus; about two to three minutes maximum in all.

When almost done, add the green peas.

Add fresh thyme and black olives and let everything finish in the asparagus broth.

Finish with a little virgin olive oil.

Serve with a little puree for creaminess and garnish with pea shoots.