No lima beans here. This was served at the Eat and Greet before the recent Zac Brown Band concert at Merriwether Post Pavilion in Columbia.
Serve as a side with seafood, chicken or pork. For vegetarians, serve over couscous or orzo.
Servings: 7 - 8
Yield: Makes about 7 cups
- Kosher or sea salt
- 1 cup fresh spring peas (may substitute tender young frozen peas, defrosted)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound thin asparagus (woody ends trimmed off), cut crosswise into 1/2-inch rounds
- 4 medium cloves garlic, minced
- 12 ounces mixed mushrooms, such as oyster, shiitake and portobello, cleaned and stemmed
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon Louisiana hot sauce
- Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
- 2 teaspoons cracked black pepper
- 1 pint grape tomatoes, each cut in half
- Leaves from 2 large stems basil, coarsely chopped (3 to 4 tablespoons)
Have a bowl of ice cubes and water at hand.
Bring a large saucepan of water to a boil over high heat; add a generous pinch of salt. Add the peas and cook/blanch for 3 minutes, then drain and immediately transfer to the ice-water bath to stop the cooking. Drain.
Combine the butter and oil in a large skillet over medium-high heat. Once the butter has melted, add the asparagus, garlic and the blanched peas. Cook, stirring, for 3 to 5 minutes, then increase the heat to high and add the mushrooms. Cook for 4 minutes, stirring a few times, until the mushrooms have softened and released their juices.
Add the crushed red pepper flakes, hot sauce, lemon juice and black pepper, stirring to incorporate. Taste, and add salt as needed (as much as 1 tablespoon). Reduce the heat to medium; toss in the halved tomatoes and the basil; cook for 1 minute or until just heated through.
Serve warm or at room temperature.
Adapted from Rusty Hamlin, executive chef of the Southern Ground Supper Club.
Tested by Bonnie S. Benwick.
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