Asparagus with Red Pepper Chowchow

By LRay

Southern Living, APRIL 2014, page 113.

Use our foolproof blanching method below and your veggies will look as good as they taste. Serve leftover chowchow with cheese and crackers, ham sandwiches, or burgers

Ingredients

• 1 pound fresh asparagus
• 1 (8-oz.) package fresh sugar snap peas, trimmed
• 1 (6-oz.) package fresh English peas
• 1 tablespoon butter or olive oil
• 2 tablespoons Red Pepper Chowchow
• Red Pepper Chow-Chow Ingredients
• 3 red bell peppers, chopped $
• 1/2 medium-size sweet onion, chopped
• 3 garlic cloves, finely chopped $
• 1/3 cup olive oil
• 1/4 cup white wine vinegar
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon dried crushed red pepper $
• 1/2 teaspoon orange zest $

Preparation

Step 1

1. Snap off and discard tough ends of asparagus. Blanch asparagus, and pat dry with paper towels. (See The Blanching Blueprint, below.) Repeat with sugar snap peas and English peas.

2. Melt butter in a large skillet over medium-high heat. Add asparagus, sugar snap peas, and English peas, and sauté 3 minutes or until thoroughly heated. Stir in Red Pepper Chowchow, and sauté 1 minute. Serve immediately.

THE BLANCHING BLUEPRINT

1. BRING TO A BOIL. Wash and trim vegetables. Bring a large pot of water to a boil. Stir in kosher salt until the water tastes as salty as the sea (about 1 1/2 Tbsp. per every 5 qt. of water). The salt will enhance the flavor of the vegetables. While the water returns to a boil, fill a large bowl halfway with ice cubes. Add just enough cold water to make the ice float.

2. COOK AND SHOCK. Working with one variety at a time, boil vegetables until they are bright green and crisp-tender (1 to 2 minutes). Transfer to ice water to set the color and texture, using a slotted spoon or tongs. Chill until ice-cold. Cool tip: Try nestling a colander in the ice bath before adding the vegetables. That allows you to drain without bothering with pesky ice.

3. STORE AND SERVE. Drain vegetables, and pat dry with a kitchen towel. Blanched, shocked vegetables will retain their bright color and crisp-tender texture when chilled up to 4 days or frozen up to 3 months. Store in a zip-top plastic bag. Serve as crudités, use in stir-fries or pasta, or sauté.

Red Pepper Chow-Chow Directions

Sauté first 3 ingredients in hot oil in a large skillet 6 to 7 minutes or until tender. Add vinegar and next 3 ingredients to skillet, and sauté 2 minutes. Cool completely (30 minutes). Serve immediately, or refrigerate up to 1 week.