Up until now I have grown asparagus pea only because they look pretty. I was unsure how to cook them and found them a bit tasteless and bitter. However, I have discovered that if they are picked young and properly cooked they have the delicate flavour of asparagus after which they take their name.
So, inspired by Mario of Pulcinella’s restaurant I have made up this tasty dish.
Prawns with asparagus peas and mangetout, or for a vegetarian dish Asparagus peas and mangetout with Paneer
200g prawns or paneer
100g asparagus peas
clove of garlic crushed
juice of 1 lemon
2tbsp fresh torn basil and/or parsley
Serves 4 as a starter
Wash and trim the vegetables and add the asparagus peas to boiling water for 2 minutes. Add the mangetout and boil for another 3 minutes. Drain under cold water. Melt the butter in a pan and add the prawns and vegetables. Stir in and add the lemon juice. When warm turn off heat and add the herbs and seasoning. Serve warm with buttered toast or French bread.