Sweet Pea Pannacotta With Wild Mushrooms and Asparagus | Emerils.com

Ingredients

• 1 cup fresh or frozen spring peas
• 1 ¼ cup heavy cream
• ¾ cup whole milk
• 1 teaspoon chopped mint
• ½ cup fresh spinach leaves
• 1 ½ teaspoons gelatin
• 1 tablespoon water
• 1 teaspoon fine sea salt
• ¼ teaspoon finely ground white pepper
• 2 tablespoons olive oil
• 1 cup wild mushrooms, such as Trumpet Royale, Brown Clamshell, Forest Nameko, Maitake cleaned
• 1 teaspoon chives, finely chopped
• 4 stalks jumbo asparagus, blanched and shocked
• 1 cup haricots verts, blanched and shocked
• Lemon Dijon Vinaigrette