This is a terrific spring side-dish because so many of these flavors only appear at that time of year. So stock up and enjoy these treats when they are fresh and aplenty!
- 2 cup fresh english peas, shelled
- 2 cup sugar snap peas
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 green garlic stalks, sliced crosswise in ¼” rounds, white and light green parts only
- salt and white pepper totaste
- 2 cup fresh pea tendrils, roughly chopped
- 1 tablespoon mint leaves, chopped
- 2 tablespoon italian parsley leaves, chopped
Prepare an ice bath in a bowl large enough to hold the blanched English peas. Bring a pan of lightly salted water to a boil, add the English peas and cook about two minutes. Drain the pan and quickly immerse the blanched peas in the ice bath. Set aside.
Prep the sugar snap peas by slightly trimming the woody ends, then slice them crosswise (pod and all) into ¼‑inch sections. Heat 1 T butter and 1 T olive in a medium sized sauce pan, set over medium-high heat. Add the sliced green garlic and cook until softened somewhat, about 2 minutes. Add the Sugar snap peas and let them cook undisturbed, until the begin to color. Stir the pan and let them cook another few minutes. They should be slightly caramelized. Add the peas to the pan and cook about 5 minutes, stirring often. Season with a bit of salt and pepper to taste.
Remove the pan from the heat and stir in the pea tendrils, stir to combine. They should wilt some from the heat. Taste for seasoning once more. Sprinkle with mint and parsley, mix well. Serve warm as a spring side dish.