Asparagus Peas (Points d'Asperges)
A simple and elegant preparation of asparagus tips, chopped into small dice to resemble peas. These tender morsels make a refined accompaniment to an entrée or a delicate addition to clear soups.
Ingredients
- 1 bunch Green ends of asparagus (points d'asperges) (Use only the tender green tips of the asparagus shoots. Avoid woody or pale lower stalks.)
Instructions
- 1Rinse the green ends of the asparagus shoots under cold running water and pat them dry with a clean cloth or paper towel. Lay the tips on a chopping board and, using a sharp knife, chop them into small, even dice roughly the size of garden peas. Try to keep the pieces as uniform as possible so they cook evenly.
- 2Bring a small saucepan of water to a rolling boil. Add the diced asparagus to the boiling water just as you would cook garden peas. Cook for 3 to 5 minutes until the pieces are tender but still hold their shape and vibrant green colour. Taste one piece to check — it should be soft throughout but not mushy. Remove from the heat and drain immediately through a fine sieve or colander. Serve right away as a side dish alongside your chosen entrée, or use as directed in your recipe.