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.