This is my absolute favorite way to cook fresh green peas, which have not yet appeared in our farmers market or Whole Foods, more's the pity. But be assured as soon as they do, I will eat them like this daily while they are in season. (Well, maybe every other day.) They're the essence of simplicity, and the essence of spring. —Kayb
shelled green peas, rinsed
minced fresh tarragon
In This Recipe
Steam peas over boiling water until barely crisp tender, about 2 minutes.
Toss with butter (works easier if it's softened) and tarragon.
Eat immediately. Then you'll understand why I say 2 cups of peas will serve two people.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!