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1
Rinse the asparagus stubs and the leek and scallion tops well.
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2
Cut off any wilted or bruised parts.
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3
Rap each asparagus stub with a heavy knife handle or a small skillet to crush it a bit and open the inner layers.
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4
If a good whack doesnt mash it, throw that one away!
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5
Put the stubs, greens, garlic, and onion in a 2-quart saucepan and pour in 2 cups of water.
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6
There should be plenty to cover the vegetables; add more if necessary.
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7
Add the oil, salt, and peppercorns and bring the water to a boil.
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8
Cover the pot, adjust the heat to maintain a low bubbling boil, and cook for an hour.
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9
Lower the heat if the waters evaporating too fastthe vegetables should cook in water the whole time.
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10
Uncover after an hour, and boil off the water almost completely.
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11
Before theres absolutely none left, turn down the heat and stir as the last visible moisture evaporates, but dont let the soft vegetables stick to the pot or burn.
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12
Turn all the vegetables into the food processor and puree them thoroughly, scraping down the sides as necessary.
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13
If there are vegetable fibers that havent broken down that mar the texture of the sauce (there may not be any), strain through a sieve.
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14
Return the sauce to the processor bowl, drop in the parsley and basil, and puree again.
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15
Taste and adjust seasonings.
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16
Reheat before using; thin with boiling pasta water to a consistency you like.
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17
Store for several days in the refrigerator, or freeze for several months in airtight containers.
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18
Dressing and filling ravioli
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19
A base to a vegetable risotto
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20
A sauce for poached zucchini or asparagus
