A Smooth Sauce from a Couple of Tough Veggies

Name: A Smooth Sauce from a Couple of Tough Veggies
Yield: for about 2 cups of sauce
Ingredients: 1 cup asparagus stubs; Four 5-inch-long pieces of leek green, top and outer layers; 4 or 5 scallion greens, top and outer leaves (fresh trimmings only); 4 large garlic cloves, peeled; 1 large onion, cut into large chunks; 2 to 3 cups water; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon salt, plus more if needed; 1/2 teaspoon whole black peppercorns; 1 tablespoon coarsely chopped fresh Italian parsley; 3 tablespoons (packed) coarsely chopped fresh basil leaves; Boiling pasta cooking water

December 14, 2011

Your family will love this fresh flavored purée and won’t guess that it was made from what some consider scraps-the stubs from asparagus stalks and the thick green tops of leeks. And if you hate to throw away tasty, usable food, as I do, you will feel virtuous. The stubs of fresh, tender, skinny asparagus are best for this-don’t even bother if the stubs are dry, white, and woody. Likewise, use only fresh, flexible leek greens here-it’s OK if the leaves are firm and thick but not if they’re wilted, old, or hard as leather.

Recipe notes

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