Creamed Asparagus And Black Eyed Peas
From keni 13 years ago
- 20min to make
- Serves 6
This is another of those recipes that, if you tried to follow the path the idea took to get to the final creation, you would likely get lost. It started with a bag of frozen pearl onions, which, to me, always means "creamed peas". Read more ...well... this IS creamed peas. ;) See less
Ingredients
- 2 cans black eyed peas, one drained, one not(you can use dried beans which have been fully cooked in veggies and broth, to doneness, and reserve about 1/2 cup cooking liquid) shopping list
- 1 1/2lbs fresh asparagus, trimmed shopping list
- drizzle of olive oil shopping list
- about 1 cup pearl onions, frozen or jarred, but not pickled shopping list
- 2 cloves garlic, minced shopping list
- 3-4 sprigs fresh thyme, whole shopping list
- about 4 large sage leaves, rubbed and chopped shopping list
- 1/4 cup white wine shopping list
- 1 cup heavy cream shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- In heavy pan combine peas with the reserved liquid, wine onions, garlic, and thyme. See Photo
- Heat over medium heat to high simmer and cook, stirring often, to reduce liquid by about half.
- Meanwhile, lightly drizzle asparagus with olive oil and roast for about 7 minutes, at 400. Set aside. See Photo
- Add cream, sage and asparagus to peas and season with salt and pepper
- Cook, stirring often, to warm through, fully cook asparagus, and reduce, slightly...about 10 minutes.
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