Sweet pea and wasabi purée

An easy recipe celebrating springtime - great at room temperature or gently warmed.  Serve with grilled salmon, tuna (pictured), halibut, or chicken. 

  • 1 ¾ Cups Sweet peas, fresh or frozen
  • 2 Tbs Butter, unsalted
  • 2 Tbs Cream, half ‘n half, chicken stock, or vegetable stock
  • 1 Tbs Wasabi paste
  • 3 Tbs Fresh lemon juice (or to taste)
  • 7 to 10 Fresh mint leaves

Add peas, butter, and cream (or preferred liquid) to a small sauce pan and heat on medium-low until butter is melted and peas are warm (do not boil).  Remove from heat and add wasabi paste, half of the lemon juice, and mint leaves.  With a stick blender (or food processor) purée until all ingredients are incorporated - season with salt and pepper.  If you find the mixture a little too sweet, add more lemon juice.