Vegetables Spring Forth

Awake, thou wintry earth -

Fling off thy sadness!

Fair vernal flowers, laugh forth

Your ancient gladness!

~Thomas Blackburn, "An Easter Hymn"

I love going to market and over hearing, "they have fresh asparagus.. ramps are out..fiddleheads over here" The welcomed appearance of fresh vegetables at the market in spring elicits excitement in any culinary epicurean.This week I found peas, fresh English peas!!! Yumm.  I have already made them for my family and cannot wait to serve them again with our Easter dinner.  The following recipe is so simple, yet full of flavor.  You may leave out the compound butter, but it just isn't the same.  If you haven't already, check out your local farmers market.  Even establishments such as Trader Joe's and Whole Foods have wonderful fresh veg.  Spring is here, enjoy the fresh bounty.

Buttered English Peas

Ingredients

1 lb. English peas, shelled



1 tsp Chopped tarragon



4 Tbs unsalted butter (room temp)



2 tsp lemon thyme compound butter (see recipe below)

kosher salt and fresh ground pepper

Directions

Bring pot of salted water to a boil. Blanch the peas until just tender about 15 minutes. (They should turn bright green, but still have bite -no mushy peas).  Drain.  Toss peas with the butter, tarragon, and lemon thyme compound butter. Add salt and pepper to taste.

Lemon Thyme Compound Butter

Combine 1 ½ tsp lemon zest, 1 ½ tsp thyme, and ¼ teaspoon salt in food processor whiz for a few seconds to break down thyme and zest, add 8 tablespoons room temp unsalted butter and whiz till combined. Make a small log with butter on plastic wrap. Wrap and place in refrigerator to chill.


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