French-style peas by Laurent Mariotte

Ingredients

4 servings

• 400 g fresh shelled peas (about 1.5 kg in the pod)
• 50 g fresh butter
• 2 lettuce hearts
• 12 spring onions (bulbs)
• 1 bunch of chervil, tied
• 1 teaspoon caster sugar
• fine salt
• ground white pepper

Steps

1. 1

   Cut the lettuce hearts lengthwise into six pieces (without detaching the leaves). Peel the onions.

2. 2

   In a large mixing bowl, combine the peas, onions, lettuce, 1 teaspoon of salt, sugar, and 30g of softened butter. Toss the vegetables in this mixture. Add the bouquet of chervil. Cover and refrigerate for at least 30 minutes.

3. 3

   In a casserole dish, pour 2 tablespoons of water, add the pea mixture, and cover the pot with a deep plate filled with cold water.

4. 4

   Cook for 15 to 20 minutes over low heat and add a nice knob of fresh butter. Season with salt and pepper and serve immediately.