GROW IT
These are sure to peas everyone
October 15, 2009
Sonia Day
SPECIAL TO THE STAR
Asparagus peas; Tetragonolobus purpureus
This is perhaps the prettiest vegetable on the planet. It produces thin, sprawly stems with small green leaves that fold up at night like wings. And while its flowers are small, they're a luscious wine red. Then the peas start appearing – and what a novelty they are, with frills down their sides.
Native to scrubby wastelands of the Mediterranean, asparagus peas (also called winged beans) are supposed to taste like real asparagus. But I don't think they do. The flavour is more reminiscent of sugar snap peas.
And I didn't – darn it – get to pick many this past summer: the weather was just too soggy and cold.
Yet in previous hotter years, my T. purpureus have been quite prolific, because this is a plant that grows easily.
City gardeners take note: asparagus peas are great in containers because they don't require lots of water and look very decorative. They are sprawlers, however. Give them a wide container, don't tie the stems to stakes (they're too numerous). Just accept that they'll get a bit messy-looking over time and provide a sunny, sheltered spot.
The peas taste quite good, but pick when they're no more than five centimetres long. Steam for about five minutes and serve with butter and salt. Guests find their odd appearance fascinating.
Sonia Day's latest book is Middle-Aged Spread: Moving to the Country at 50.
Toronto Star