Spring Peas with Carrots and Green Onions
This colorful dish will be right at home on an Easter menu with baked
ham and sherried acorn squash.
Makes 6 servings
2 to 3 tablespoons butter
2 pounds fresh young Spring peas in the pod, shelled, simmered in water
to cover until just tender, about 10 minutes, and drained; or 2 cups
thawed smallest freeze dried peas, prepared in the same manner
2 bunches (12 to 16) green onions (scallions), white and as much green
as is crisp (up to 3 inches), sliced 1/4 inch thick and steamed until
tender, 4 to 5 minutes.
4 small carrots, peeled, sliced 1/4 inch thick, and streamed until
tender, 8 to 10 minutes
Salt and freshly ground black pepper to taste
1 cup shredded lettuce
Chopped fresh parsley
Melt the butter in a medium size saucepan
over medium heat.
Stir in the peas, green onions, and
carrots. Season well with salt and pepper, and add the lettuce.
Toss just until well mixed and very hot,
with the lettuce still barely wilted, about 2 minutes. Serve very hot,
garnished with the parsley.