Serves 4
1/2 cup snow peas, stems trimmed
1/2 cup freshly shelled English peas
1 cup pea shoot, tough stems trimmed
1 Tbl butter
1 Tbl heavy cream
1 Tbl chopped tarragon
kosher salt & freshly ground black pepper
Bring a large pot of salted water to a vigorous boil. (Add enough salt so that the water tastes like the ocean.) Add the trimmed snow peas and boil until they turn vibrant green, about 1 minute. Drain with a slotted spoon, then plunge the peas into ice water. Allow the peas to cool in the ice water, about 1 minute, then thoroughly drain. Slice cross-wise into thin (1/4-inch) ribbons. Set aside.
Return the salted water to a vigorous boil and add the English peas. Boil until tender, about 2-3 minutes. Drain with a slotted spoon, then plunge the peas into ice water. Allow the peas to cool in the ice water, about 1 minute, then thoroughly drain. Set aside.
Over medium heat, melt the butter in a medium-sized sauté pan. Add the cream and simmer until the cream thickens and reduces to about half its original volume. Add the prepped snow pea slices and English peas, along with the tarragon. Season with a pinch of salt and a few grinds of pepper. Toss to coat the peas with the cream sauce. Turn off the heat and add the pea shoots. Toss to combine. Serve immediately.
No comments:
Post a Comment