Monday, May 12, 2014

Asparagus, Peas & Parmesan Purée

This is another one of those magical combos which is perfect for spring and easy to make.

The CC made it with fresh peas because he had some but frozen is fine here.

The CC has served this on a bruschetta topped with the asparagus spears and also as a pizza base. Toss with pasta if you like. It's truly amazing.


1 bunch asparagus
1 1/2 cup peas (frozen is fine)
1 1/2 cup parmigiano-reggiano

black pepper
salt (if necessary)


First cut up the asparagus. Separate the tender spears and set aside. Then for each stem decide by pressing where the woody bottom portion is and discard. Set the stems aside.

Steam the stems and the peas for about 8 minutes.

Then steam the spears for no more than 1 minute. Be careful. You want some texture left here. They are very soft and will just go limp and disintegrate.

Blend the stems, peas, parmesan, and black pepper in a blender with some water.

Add some more salt to the paste if it needs it. Depends on the saltiness of the cheese really.

(You can also thin the paste if you like if you want to toss with pasta, etc.)

The paste and the spears are now your friends. Top a toasted piece of bread with the paste and top with the spear. Watch them disappear!

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