Take the frozen peas from the freezer, defrost at room temperature and run under cold water.
Cut the asparagus tips off (thumb length) and leave to one side. Place the Sarson’s Mediterranean Quick Pickle into a small pan and bring to a light boil. Leave to stand for 5 minutes. Once pickled, drain and leave to cool at room temperature.
Whilst the asparagus is pickling, prepare the rest of the salad. In a bowl add the peas and feta. Take the asparagus stalks and cut off the bases (2cm up), take the stalks one at a time and lay onto a board. Shave off thin strips of both sides of the asparagus, then add the peas and feta.
Lightly season with salt and pepper, the juice of ¼ lemon, 1 tbsp. of olive oil, basil and add the cooled asparagus tips. Lightly mix and serve.