ASPARAGUS, GREEN PEA, AND SCALLION SAUCE

Asparagus, Green Pea, and Scallion Sauce image

Yield about 4 cups of sauce, enough for 1 pound of pasta and other dishes

Number Of Ingredients 13

Ingredients

1 to 1 1/2 pounds asparagus spears, preferably 1/2 inch wide or less
6 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 cup)
1 large leek, both green and white parts, sliced into 1/2-inch pieces (about 1 cup)
1 teaspoon salt
1/4 to 1/2 teaspoon dried peperoncino (hot red pepper flakes), or to taste
10 ounces frozen peas, thawed, or 1 pound fresh peas, shelled
2 cups finely chopped scallions
2 tablespoons butter, cut up
1/3 cup water, plus more if needed
1/2 teaspoon shredded fresh mint leaves
Recommended Equipment
A 12-inch heavy skillet with a cover

Steps:

Rinse the asparagus, snap off the tough bottom stub of each spear (and save; see the recipe that follows). Slice each spear crosswise into 1/4-inch pieces; if the spear is fatter than 1/2 inch, slice it lengthwise in half or quarters. You want the asparagus pieces to be approximately pea-size. Slice the spears to make 4 cupfuls.
Pour 1/4 cup of the oil into the skillet, set over medium-high heat, and stir in the onions. After a minute or two, when the onions are gently sizzling, stir in the leek pieces and 1/2 teaspoon of the salt. Cook for a minute, drop the peperoncino into a hot spot to toast briefly, then stir and cook until the leeks are hot and starting to wilt, 3 minutes or so.
Dump in the green peas and stir with the other vegetables. Cover the pan, lower the heat, and let the vegetables cook, sizzling gently. Shake the pan frequently, uncover it occasionally, and adjust the heat as needed to make sure the onions aren't in danger of burning.
After 6 minutes or more, when the onions are pale gold and the peas are softening, stir in the asparagus pieces and the scallions, then the butter and another 1/2 teaspoon salt. Pour in 1/3 cup of water, and stir well to moisten everything.
Bring the sauce to a slow simmer and keep it cooking, very slowly, over low heat, for about 30 minutes. Stir occasionally, and add spoonfuls of water to the sauce if it seems to be getting dry. The vegetables should become very soft but still retain their shape and identity the sauce as a whole should be moist and thick. When it's reached this stage, turn off the heat, and stir in the remaining 2 tablespoons of olive oil and the shredded mint leaves.
Use right away or let it cool. The sauce can be refrigerated for several days. If frozen, the texture will change but the flavor will be fine it will keep for several weeks.
Good With . . .
Both dry and fresh pastas
Gnocchi
As a topping for polenta
As a base for risotto
Potato, Leek, and Bacon Ravioli (page 186)