Winged Pea Asparagus Pea
Botanical Name: Tetragonolobus purpurea
Nutty, asparagus-flavoured pods - extremely popular in the Mediterranean and an expensive delicacy in Australia. This delicious, ornamental plant is so easy to grow and cook – try it sautéed, steamed, stir-fried, battered and deep-fried, or pickled. The scarlet flowers are a beautiful garnish. Pick pods when young before they become fibrous. Grows to approx 20-50cm high.
| How To Grow | In seed trays or direct where they are to grow in full sun.Sow seed 10mm (½in) deep, firm down gently and keep moist.Transplant into final growing position, spacing plants 25cm apart, after soil temperature reaches 20°C. |
|---|---|
| When To Plant | Spring to Summer, Autumn in tropical areas. |
| When to Sow/Plant | Spring |
| Soil Type | compost |
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
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Recipe
Mediterranean Lemon Garlic Winged Peas
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh chopped parsley
- 1 teaspoon fresh chopped oregano
- 2 teaspoons garlic minced
- 1 teaspoon salt
- cracked pepper to taste
- 500g winged beans, sliced cross section
- 1/2 cup grape tomatoes halved
- 1/2 cup feta cheese crumbled
- Lemon wedges to serve
Instructions
- Whisk together oil, juice, vinegar, herbs, garlic, salt and pepper. Pour half over the winged peas and toss to evenly coat.
- Pan fry over medium heat until crisp on the outside and tender in the center. Usually around 8 minutes.
- Drizzle with the remaining dressing and top with the feta and tomatoes. Serve with lemon wedges.