Tuesday, April 13, 2010

Buttered Fresh Peas & Green Beans

Can we just take a moment to step back and appreciate the fact that spring is well underway?  When you go to the farmers market (at least on this side of the country), you see a whole lot of green.  It is a beautiful thing.

Last weekend I picked up a magnificent batch of skinny green beans and fresh English peas.  I was super excited about the peas.  You see, I grew up hating peas.  I mean really, really hating them.  And I still don't really like frozen peas unless they are tucked into a paella or pureed to some unrecognizable form.  But fresh English peas are a whole other ball game - crisp and plump and wonderful.

When you have produce this good, it's a shame to mess with it too much.  So I simply blanched the veggies just enough to take the raw edge off them, then immediately drained them and tossed them with butter, parsley, and salt.  The end.  Fin.  Let's eat.

The result is this magnificent side dish that would be superb alongside some fresh fish, or even just tossed with some butter lettuce and served as a salad.  I ate a plate of it all by itself, and it was a beautiful thing.

Buttered Fresh Peas & Green Beans
serves 3 as a side dish


1/2 lb. fresh green beans, trimmed and then cut into 2 inch lengths
1/2 lb. fresh English peas (shells removed)
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley or mint


1.  Bring a medium pot of water to a boil and salt it.  Add the green beans and blanch for about one minute.  Add the peas and blanch for an additional 30 seconds.  Drain immediately.

2.  Return the blanched veggies to the pot and toss with the butter, parsley or mint, and a healthy pinch of salt.  Serve.

Easy peasy! Enjoy.


  1. Voila! Delicious, simple, healthy and looks invitingly beautiful in your lovely picture.

  2. Why do I never think to just blanch fresh veggies? Such a good idea, to take the raw edge off but still taste garden-fresh. That looks delish!