Kris here from Behold the Metatron. Martha and I are swapping days just for now.
I think I’m one of the few in my family who LOVES peas. And when made like this they are scrumptious! I first caught wind of this recipe on Top Chef. Carla made them and I’ve been dreaming about them for years!
It’s very heavy on the butter but you can easily just put 2-3 tablespoons in. Takes out the fun, but if you need to watch your calories and fat I don’t think you will miss it too much!
We served this with Red Snapper and mushrooms. I also added asparagus to it.
1 pound English peas, shelled or frozen peas
1 teaspoon tarragon, chopped
2 ounces cold butter
1 teaspoon chives, finely sliced
salt and pepper
4 ounces butter
1½ teaspoons lemon zest
1½ teaspoons chopped thyme
¼ teaspoon salt
1. Prepare compound butter: combine butter, lemon zest, chopped thyme and salt & pepper.
2. Blanch the peas in salted water until just tender (about 5-7 minutes). Strain.
3. Toss peas in butter, tarragon, lemon thyme butter, salt, and pepper.
4. Garnish with snipped chives.