1 bunch asparagus (about one pound)
2 cups snap peas (fresh or frozen)
1 bunch green onions, sliced thin
4 gloves garlic, skin removed
4 gloves garlic, skin removed
Sour cream
salt and pepper to taste
salt and pepper to taste
- Clean and snap the ends off the asparagus. Rinse well.
- Bring a large pot filled with water to a boil over high heat.
- Blanch asparagus until tender, about 5 minutes.
- Remove from heat and with a slotted spoon remove the asparagus. Do not discard the cooking water.
- Bring the water back to a boil, toss in the snap peas and garlic and cook for about 5 minutes.
- Remove from the heat and remove the peas and garlic with a slotted spoon.
- Reserve the cooking liquid.
- Place pea mixture in the blender with the asparagus and puree until smooth.
- You might need to add some of the cooking liquid to reach the consistency that you like.
- Season with salt and pepper and serve either hot or room temperatures.
- Top with green onions and a dollop of sour cream.
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