Peas are one of spring’s great gifts. Those elegant tendrils seem to sprout from the ground overnight, and the charming pods sing of fertility. The vibrant green of the little cuties evokes freshness, a symbol of all the brighter months to come.
Quick and easy veggie sides are a must in our house, and we like to simply prepare whatever happens to be in season. Even our pickier eaters (I won’t name names) are game to try veggies that look recognizable as their natural selves, and that suits me fine. It pains me to interfere too much with the deliciousness of nature.
These are good with Succulent Lamb Chops or Halibut Baked in Parchment.
serves 4 as a small side
2 small spring onions or 1 small shallot
1 tablespoon unsalted butter
2 cups shucked fresh peas (about 2 pounds in the pod)
1 tablespoon chopped fresh dill
Zest and juice of 1 small lemon
Sea salt
Fill a stockpot or large saucepan with water and bring to a boil.
Thinly slice the bulb ends of your small spring onions, making about a loose ¼ cup of slices. Also chop enough green leafy stem of the onions to fill 1 tablespoon, and save these greens for garnish.
Melt the butter in a small skillet over medium-low heat, add the sliced onions, and cook for 7 to 9 minutes, until tender and golden. Turn off the heat and let the cooked onions sit for a few minutes while you finish prepping the peas.
Blanch the peas in the boiling water for 4 to 6 minutes, until tender and vibrant green. (Time will vary depending on size and age of the peas.) Transfer to the pan and toss with the onions (and their cooking butter) over low heat until coated. Transfer to a serving dish. Add the dill, reserved onion greens, and lemon zest and juice and toss. Season generously with salt and additional lemon juice to taste. Serve right away.