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

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

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

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of