Creamed Asparagus And Black Eyed Peas |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. ;) 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) |
1 1/2lbs fresh asparagus, trimmed |
drizzle of olive oil |
about 1 cup pearl onions, frozen or jarred, but not pickled |
2 cloves garlic, minced |
3-4 sprigs fresh thyme, whole |
about 4 large sage leaves, rubbed and chopped |
1/4 cup white wine |
1 cup heavy cream |
kosher or sea salt and fresh ground black pepper |
Directions:
1. In heavy pan combine peas with the reserved liquid, wine onions, garlic, and thyme. See Photo
2. Heat over medium heat to high simmer and cook, stirring often, to reduce liquid by about half.
3. Meanwhile, lightly drizzle asparagus with olive oil and roast for about 7 minutes, at 400. Set aside. See Photo
4. Add cream, sage and asparagus to peas and season with salt and pepper
5. Cook, stirring often, to warm through, fully cook asparagus, and reduce, slightly...about 10 minutes.
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