INGREDIENTS
4 cups fresh peas
1/4 cup wasabi paste
2/3 cup lemon juice
1 cup butter, melted
2 lemons, zested
1 Tbsp salt
10 lbs potatoes
METHOD
1. Cook the potatoes in boiling salted water till soft.
2. Puree the peas, wasabi, lemon juice and zest with melted butter in a blender till smooth then strain.
3. Add to cooked potatoes and stir to combine. Add salt as needed.
Recipe courtesy of Lon Lane, Owner, Lon Lane's Inspired Occasions, Kansas City, MO as presented at the 2014 Art of Catering Food conference in Atlanta, GA.
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