Serves: Makes 6 servings
- 1½ pounds English peas, shelled (about 1½ cups shelled)
- ½ pound sugar snap peas, ends trimmed
- ½ pound snow peas, ends trimmed
- 3 tablespoons unsalted butter
- 2 large shallots, thinly sliced
- Kosher or sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh mixed herbs of choice (such as chervil, chives, Italian parsley, tarragon, mint, or basil, in any combination)
Procedures:Put three different types of peas together for a side dish that’s all about spring. Gloss the vegetables with butter and lavish them with the tender herbs that are just coming on strong in pea season. You can use whatever combination of herbs you like, but be a miser with tarragon. It can overtake such a delicate dish.
- Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Add the English peas to the boiling water and boil until tender, 5 to 8 minutes, depending on their size and age. With a wire-mesh skimmer, transfer them to the ice water to stop the cooking. Add the sugar snap peas to the boiling water and cook until just tender, about 3 minutes. Transfer them to the ice water. Finally, add the snow peas to the boiling water and cook until just tender, about 2 minutes. Transfer them to the ice water with the skimmer. Set aside about 1 cup of the cooking water, then discard the rest.
- When all the peas are cool, drain in a sieve or colander and pat dry on a kitchen towel.
- Melt 2 tablespoons of the butter in a large skillet over moderate heat. Add the shallots and sautŽ until softened, about 3 minutes. Add all the peas and season highly with salt and pepper. Cook, stirring, until hot throughout, splashing them with a little of the vegetable-cooking water to moisten them. Just before serving, stir in the herbs and the remaining 1 tablespoon butter. Toss until the butter melts, then serve immediately.