Green Pea Puree with Asparagus and Scallions

Name: Green Pea Puree with Asparagus and Scallions
Yield: Serves 4
Cuisine: Scandinavian
Ingredients: 3 cups shelled green peas; ½ cup veal or chicken stock; 8 asparagus spears, trimmed and cut into 2-inch pieces; 2 tablespoons salt; 4 scallions, trimmed and cut into 2-inch pieces; 1 teaspoon toasted sesame oil; 3 tablespoons coarsely chopped pistachios; 3 tablespoons unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

AN ELEGANT VEGETABLE STARTER OR SIDE DISH, THIS GETS THE MOST OUT OF SWEET GREEN PEAS. IF YOU CAN’T FIND FRESH PEAS, SUBSTITUTE FROZEN PEAS. TIMING IS OF THE ESSENCE WITH THIS RECIPE. IT IS CRUCIAL THAT YOU MAKE THE DISH JUST BEFORE SERVING IT, AND THAT YOU DO NOT OVERCOOK THE VEGETABLES.

Ingredients

2 tablespoons salt
8 asparagus spears, trimmed and cut into 2-inch pieces
4 scallions

Europe
Norway
Side dish
Starter
Nordic
Scandinavia
Gluten-free

Method

Combine 3 cups water and the salt in a medium pot and bring to a boil over high heat. Add the asparagus and boil for 3 minutes. Add the scallions and cook for 2 more minutes. Drain and rinse the vegetables under cold water to stop the cooking process. Set aside.

In a small saucepan, bring the stock to a boil over medium heat. Add the peas and cook for 4 minutes, or until tender; they wi