Asparagus Braised
with Peas and Spring Onions
This delicate braise can become a vegetable main course if you spoon it over soft polenta or mix in some tender cheese ravioli. If morels or chanterelles are in season, cook them right along with the onions and garlic.
Ingredients:
1 pound
asparagus
2 pounds shelling peas
3 tablespoons unsalted butter
5 spring onions or other small, fresh onions, thinly sliced
1 head green garlic, thinly sliced
1/2 cup white wine
Sea salt and freshly ground black pepper
A few fresh basil leaves or a small handful of chervil
Instructions:
1. Peel the asparagus
stalks if they're thick and trim the bases. If they're thin, snap them at the
breaking point. Slice them diagonally into several pieces, then put them in a
bowl of cold water to soak while you shuck the peas.
2. Melt 2 tablespoons of the butter in a skillet. Add the onions and
garlic and cook over medium heat until they look as though they're starting to
fry, then add the wine. Once the wine cooks down, add 1 cup water and the
asparagus. Simmer until the asparagus is nearly tender, about 7 minutes. Add the
peas and cook until they're done, about 2 minutes. Sprinkle with salt and add a
twist of pepper and the last bit of butter. Tear the basil leaves right into the
dish or add the chervil, then turn off the heat and serve.
Serves 4 generously or 6 modestly.
Credits:
From Local Flavors by Deborah Madison. Broadway Books. Used by permission.
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