One of the things I love best about spring vegetables is how beautifully they go together. Peas and spearmint are a match made in heaven. Asparagus and morels combine a sprightly green flavor with a mild earthy one. In Provence, spring is celebrated with a fricassee of artichokes, fava beans, peas, and asparagus.
This recipe is great with roasted or grilled spring lamb. I kind of made this one up. It is best if the peas are small.
Sweet Spearmint Peas
4 Tbsp. butter
1/3 cup mint jelly
3 cups shelled fresh peas
Salt and pepper to taste (not too much)
3 Tbsp. fresh spearmint, chopped
Melt butter with mint jelly, add peas, and toss to coat. Simmer the mixture gently until barely tender, about five minutes. Season with salt and pepper and toss with chopped mint before serving. Serves six.
