Spring Pea and Baby Onion Saute
Enjoy this dish often during the short period when fresh peas are in
the market. If boiling onions are not available, frozen baby onions are
an acceptable substitute. Freeze fried peas are fine, too, but are
practically a different vegetable from the just picked fresh green
peas. Serve with roast chicken or turkey.
Makes 6 to 8 servings
2 tablespoons butter
1 pint (10 ounces) boiling onions, boiled in water to cover for 1
minute, drained and peeled and then simmered in salted water for 5
minutes, and drained; or 2 cups thawed frozen baby onions, simmered in
salted water for 5 minutes, and drained
2 pound fresh young peas in the pod, shelled, simmered in water for 5
minutes, and drained
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons snipped fresh dill, plus additional for garnishing
Melt the butter in a medium size skillet over medium heat. Add the
onions and cook, stirring, until just beginning to turn golden, 6 to 8
Stir in the peas. Toss to coat and cook for 1 to 2 minutes. Stir in the
lemon juice. Season well with salt, pepper and 2 tablespoons of dill.
Cook over low heat until the peas are tender, about 5 minutes. Serve
very hot, garnished with the additional dill.