Asparagus, Green Pea, and Scallion Sauce

Name: Asparagus, Green Pea, and Scallion Sauce
Yield: about 4 cups of sauce, enough for 1 pound of pasta and other dishes
Ingredients: 1 to 1 1/2 pounds asparagus spears, preferably 1/2 inch wide or less; 6 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped (about 1 cup); 1 large leek, both green and white parts, sliced into 1/2-inch pieces (about 1 cup); 1 teaspoon salt; 1/4 to 1/2 teaspoon dried peperoncino (hot red pepper flakes), or to taste; 10 ounces frozen peas, thawed, or 1 pound fresh peas, shelled; 2 cups finely chopped scallions; 2 tablespoons butter, cut up; 1/3 cup water, plus more if needed; 1/2 teaspoon shredded fresh mint leaves; A 12-inch heavy skillet with a cover

December 14, 2011

Here’s a fitting sauce for springtime, full of seasonal treasures: asparagus, sweet peas, scallions, leeks, and fresh mint. And the color? Springtime green! Of course, since all of the ingredients are available year round, you can enjoy this anytime. But it is truly splendid when made with produce in season. Fresh asparagus-locally grown if you can get it-is the foundation of this sauce, both its sweet flavor and the pleasing texture of the finely sliced vegetable. Use skinny asparagus spears for uniform appearance and easy slicing (and don’t throw away the stubs; see recipe that follows). If available, fresh sweet peas are wonderful in the sauce. If not, frozen peas are always acceptable.

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