Spring Peas Are Here!
Fresh peas are so delicious right out of their shells, they need little else. I prefer them barely cooked and lightly seasoned. None of this “mushy peas” business for me. I fill a produce bag with pea pods as soon as they are abundant at the market, and enlist the husband to help shuck them. It takes half an hour to hull a small bowl’s worth from a mountain of pods, but only two minutes to cook them. I blanche the peas in boiling salted water for about 2 minutes, testing frequently for tenderness. They get a quick toss in olive oil or melted butter and torn mint leaves, and then immediately served into a bowl to arrest the cooking. A little fleur de sel on top makes them sing.