Green Pea Puree and Asparagus Molds
Time: 20 minutes
2 cups frozen sweet peas ("petits pois")
20 fresh green asparagus, ends cut off (I used the skinny ones. If you use the thicker kind you will only need about 10)
2 cups water (for boiling and steaming)
1 chicken bouillon cube
In a medium saucepan, which you can add a steamer basket to, add 2 cups water and the chicken bouillon cube. Bring to a rolling boil, add the peas and boil for 5 minutes. Strain out the peas, keeping the liquid and place the peas in a food processor. Meanwhile, place a steam basket into the saucepan and steam the asparagus until tender. Remove the asparagus and set aside. Puree the peas in the food processor using a little of the leftover water so that it's creamy but slightly lumpy.
Take two small bowls and rinse the insides with cold water. Line the bottoms and sides with asparagus in a circular fashion, then fill the rest of the bowls with the pea puree. Using a metal soup spoon press the puree firmly down. Cover with a plate and invert quickly so that it falls onto the plate in a nice mold. Serve hot or cold.