a-new-pastoral-blanched-peas

Peas, blanched with butter and sea salt

 

In a sauce pan, combine:

Water, to a depth of ½ inch

1 teaspoon sea salt

Bring to a boil.

Toss in:

2 cups peas, either sugar snap or shelled peas

Cook the peas until tender, one to three minutes.

Remove from the heat, drain, and add:

1 tablespoon butter

Salt to taste

Stir together and serve immediately.

 

— AS