Method

• 1.
  Place 750g peas and egg in a food processor and pulse until roughly chopped. Transfer to a large bowl and stir in two-thirds of the yoghurt, half the feta, mint, green part of the spring onion, lemon zest and juice. Season generously and stir in flour to combine. Set aside for 5 minutes to rest.
• 2.
  To make the feta sauce, place remaining 100g feta, 1/3 cup (95g) yoghurt and 2 tbs olive oil in a food processor and whiz until very smooth. Season and set aside.
• 3.
  In 4 batches, heat 1 tbs oil in a large non-stick frypan over a medium-low heat. Spoon 1/3 cup of batter for each fritter into the pan and cook for 4 minutes or until golden, then turn and cook for a further 3 minutes. Transfer to a baking tray lined with baking paper and keep warm in the oven. Repeat with remaining batter.
• 4.
  Combine asparagus and remaining peas in a large bowl, cover with boiling water and stand for 3 minutes. Drain, refresh and slice asparagus in half lengthways.
• 5.
  Place fritters on a serving platter and top with asparagus, peas, reserved spring onion rings, snow pea shoots (if using) and extra mint. Drizzle with a little feta sauce and extra oil. Serve with lemon wedges and remaining feta sauce alongside.