Q: My husband and I dined recently at Pano's & Paul's, where I ordered grouper served with black-eyes and asparagus in a creamy-type sauce. I found it to be lovely and interesting. Any possibility you could provide that side dish recipe?

-- Gayle Henry, Alpharetta

A: Chef Gary Donlick of Pano's & Paul's adds this dish to the menu when Georgia black-eyed peas are in season. Fresh peas are still available at some supermarkets; if you can't find them, substitute dried and soak overnight. After the black-eyed peas are cooked, Donlick drains them, sautés them with a little of the cooking broth and butter to make a creamy sauce, and then adds blanched asparagus pieces. He serves the black-eyed peas with a delicious white wine tarragon sauce and horseradish-panko-coated grouper (above).

-- Jeanne Besser, for the Journal-Constitution

SIDE DISH

Georgia Black-eyed Peas, Asparagus and White Wine Tarragon Sauce

	Phil Skinner/AJCs

Makes 6 servings Preparation time: 15 minutes Cooking time: 30-50 minutes

2 tablespoons butter

4 cloves garlic, sliced

1 carrot, sliced

1 onion, sliced

1 rib celery, sliced

1 pound black-eyed peas, preferably fresh

1 bay leaf

2 sprigs thyme

6 cups low-sodium chicken stock

Salt

2 to 4 tablespoons butter, cut into pieces

8 stalks thin asparagus, blanched and cut in 1 1/2-inch pieces on the diagonal

In a large saucepan over medium heat, add butter. Sauté garlic, carrot, onion and celery for 5 minutes. Add black-eyed peas, bay leaf, thyme and chicken stock. Bring to boil, then lower to simmer. Cook until the peas are tender, about 20 to 40 minutes. If necessary, add more stock or water during the cooking time to ensure the peas are covered. Add salt to taste during the last five minutes of cooking. Drain peas, reserving liquid. Discard bay leaf and thyme.

To finish the dish, in a separate saucepan, add drained peas. Add enough cooking broth to make a light sauce. Whisk in butter until a creamy sauce forms. Mix in asparagus.

Per serving: 393 calories (percent of calories from fat, 19), 30 grams protein, 52 grams carbohydrates, 9 grams fiber, 9 grams fat, 21 milligrams cholesterol, 620 milligrams sodium.

CONDIMENT

White Wine Tarragon Sauce

Makes 6 servings Preparation time: 5 minutes Cooking time: 15 minutes

1 cup white wine

1 shallot, sliced

1 cup fish stock

1 cup heavy cream

Salt

2 teaspoons chopped fresh tarragon

In a saucepan, add white wine and shallot. Bring to a simmer and reduce until almost dry. Add fish stock and reduce to almost dry. Add heavy cream and reduce until slightly thickened. Add salt to taste and mix in tarragon.

Per serving: 182 calories (percent of calories from fat, 92), 1 gram protein, 2 grams carbohydrates, no fiber, 16 grams fat, 57 milligrams cholesterol, 56 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.