Paganistan: Notes from the Secret Commonwealth
In Which One Midwest Man-in-Black Confers, Converses & Otherwise Hob-Nobs with his Fellow Hob-Men (& -Women) Concerning the Sundry Ways of the Famed but Ill-Starred Tribe of Witches.
Kick-Ass Traditional Scandinavian Midsummer's Recipe
By Midsummer's, the garden is really starting to kick in and feed us. There on the traditional Scandinavian Midsummer's Eve table, along with the caraway cheese, the deviled eggs, the new potatoes and dill, the cucumbers in sour cream, the roasted baby beets, and the strawberry-rhubarb pie, is this absolutely stunning puree of asparagus and fresh garden peas: the very essence of green life.
If ever you've wondered what Midsummer's tastes like, this is it.
Green Pea-Asparagus Puree
1½ cups fresh or frozen peas
2 tablespoons olive oil (or butter)
4 oz. asparagus, trimmed and cut into ½ inch lengths
¼ cup water
pinch salt
pinch sugar
If you're using frozen peas, thaw them.
Over medium heat, saute the asparagus until it begins to soften but not brown, about 3 minutes.
Add peas, water, and seasonings. Cover and cook 3 minutes.
Transfer mixture to food processor and pulse until pureed. Don't make it too smooth; it should remain textured.
Serve hot, cold, or at room temperature.
In loving memory
of
Mike Howard
(1948-2015)
who always hated seeing recipes in pagan stuff
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