Enter the vegetables. I've been wanting to do an asparagus pesto of sorts, but didn't want the usual amounts of oil to weigh it down, the garlic and cheese to overpower. Rather I wanted to keep it as simple as possible to compliment the delicate flavor, and also keep it on the healthy side. And during my trip to the Farmer's Market last weekend while desperately seeking peonies I ran into some lovely fresh shelled peas I couldn't resist purchasing, as what is more light and refreshing and just so summer than beautiful round sweet peas?
I know the word "puree" conjures up images of baby food, but there are ways to make them actually pretty tasty. Why else would there have been such a debacle over the pea puree in the Top Chef episode if they weren't delicious? So set aside all preconceived notions on puree, as I did, and go with your gut. The asparagus puree recipe was tossed with some whole wheat pasta Friday night, mixed with some tuna on Saturday for lunch and the last little bits were enjoyed scooped onto pita chips as a pre-theater snack, before heading out to see The Importance of Being Earnest (funny! Go see!) on Saturday with the boy. The pea puree was topped over poached chicken one night, then quickly roasted tilapia the next, and finally rounding out the week by being mixed into a risotto. Like I said, perfectly multipurpose.
I know the word "puree" conjures up images of baby food, but there are ways to make them actually pretty tasty. Why else would there have been such a debacle over the pea puree in the Top Chef episode if they weren't delicious? So set aside all preconceived notions on puree, as I did, and go with your gut. The asparagus puree recipe was tossed with some whole wheat pasta Friday night, mixed with some tuna on Saturday for lunch and the last little bits were enjoyed scooped onto pita chips as a pre-theater snack, before heading out to see The Importance of Being Earnest (funny! Go see!) on Saturday with the boy. The pea puree was topped over poached chicken one night, then quickly roasted tilapia the next, and finally rounding out the week by being mixed into a risotto. Like I said, perfectly multipurpose.
Asparagus Puree
1 bunch asparagus- approx 8-10 large stems, cut in half or 1/3s to make it easier to puree
1 Tbl chopped parsley
1 Tbl crumbled goat cheese
3 Tbl water- preferably from the blanching water, but tap if not
2 tsp oil- I did 1/2 walnut and 1/2 olive oil
1/2 tsp cumin
Salt and pepper to taste
Optional: Roasted garlic to get that garlic flavor but have it be more muted and less sharp
1. Blanch the asparagus for 2-3 minutes in boiling water. Remove and shock in an ice bath.
2. Add all ingredients except the oil to a food processor and puree. In a thin line add the oil through the spout while pureeing. Add salt and pepper to taste.
Pea Puree
1 c. fresh shelled peas
1 Tbl ricotta- used part skim to keep the calories in check
2 tsp parsley
2 Tbl water- preferably from the blanching water, but tap if not
1/2 tsp olive oil
1/2 tsp lemon juice
Salt and pepper to taste
Optional: 1/2 tsp of curry powder which adds a nice warmth to the puree.
Pea Puree
1 c. fresh shelled peas
1 Tbl ricotta- used part skim to keep the calories in check
2 tsp parsley
2 Tbl water- preferably from the blanching water, but tap if not
1/2 tsp olive oil
1/2 tsp lemon juice
Salt and pepper to taste
Optional: 1/2 tsp of curry powder which adds a nice warmth to the puree.
1. Blanch the peas for 2-3 minutes in boiling water. Remove and shock in an ice bath.
2. Add all ingredients except the oil to a food processor and puree. In a thin line add the oil through the spout while pureeing. Add salt and pepper to taste.
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