Podcast Salad

Peas in a pod

For people of my generation, for whom olive oil was for unblocking ears and available only in pipettes from a pharmacy, it's tempting at such moments to be almost as green as the oil with envy for the rural Italian way of life. Guaranteed alfresco eating! The joy of picking a fig straight off a tree, still warm from the sun, and musky with ripeness. The delight of a properly sweet tomato, just off the vine! Basil growing like a weed!

But before we prepare to emigrate, let's pause to consider just what we would be giving up here in the coming weeks. Our own home-grown asparagus, the best in the world, will be in season from the end of the month and, hard on its heels, sweet little home-grown peas and tender jewelgreen broad beans, all of which respond to pampering with this most essential of oils. So why not embrace European co-operation by combining homeproduced and imported ingredients in a simple but delicious dish while the pulses are at their most gorgeous? A non-straight cucumber would doubtless add an ironic touch.

Ingredients

  • 200g freshly shelled peas
  • 200g freshly shelled broad beans
  • A small bunch of spring onions, peeled, trimmed and chopped
  • A small bunch of home-produced asparagus, trimmed of woody ends
  • A handful of mint leaves, washed and dried
  • A handful or two of pea-shoots (available in good supermarkets)
  • Fresh bottle of new season extra-virgin olive oil

Method

Fill the bottom half of a two-tier steamer pan with water and bring to a rolling boil. Add the broad beans. Blanch them for 2-3 minutes, lift out with a slotted spoon and leave to cool a little. While the rest of the vegetables are cooking, slip off any tough or grey-looking skins to reveal the bright green beans within.

To the boiling water add the spring onions and peas with some torn mint leaves. Bring the water back to the boil. Lay the asparagus in the steamer basket, put it on top of the pan of boiling water and cover. Allow about 4 minutes. The asparagus should be quite crunchy in texture. Drain all the vegetables, season and dress generously with the oil while still warm. Add the skinned broad beans.

On two warmed plates, layer the warm pulses and asparagus with a little more fresh mint. Top with the pea-shoots. Drizzle with a bit more of the bright green oil and serve as a starter.

To make this into a more substantial main course, Parmesan, smoked salmon or cured ham may be added to very pleasing effect. In that case go easier on the salt.

Wine Recommendation

The heavenly match for asparagus is dry Alsace muscat. A floral Kiwi pinot gris or a verdant sauvignon blanc from virtually anywhere in the world would be pretty delicious with this too.

Janet Wynne Evans

March 2011

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