Peel the potatoes, carrots and mushrooms.

Cook the potatoes in salted boiling water for 5 minutes.

Remove the bottom of asparagus and remove their first skin if it is hard.

Blanch asparagus and carrots, 5 minutes in salted boiling water.

Drain the potatoes and cut into small cubes.

Place the cubes of potatoes on a baking sheet covered with baking paper and spray with olive oil.

Add salt lightly and place the potatoes in the oven for 20 to 30 minutes at 200° C until they are golden brown.

With a spatula, turn the potatoes during cooking.

Plunge the peas in a pan of salted boiling water for 10 minutes.

Heat the cream and drain the peas.

Using a mixer, mix the small peas and add the warm cream.

Mix again and keep it warm.

In a hot dry skillet, sear the mushrooms for a few minutes.

Then add a little olive oil and cook while stirring for a few minutes.

Add carrots and asparagus and fry a few moments adding a little olive oil.

Then put a large tablespoon of honey and 100ml of water.

Bring to a boil while stirring vegetables and fry until the liquid is completely absorbed and the vegetables are glazed in the honey.

Add salt and pepper.

Serve on a plate, the cream of peas and the glazed vegetables with the baked potatoes.