Awake, thou wintry earth -
Fling off thy sadness!
Fair vernal flowers, laugh forth
Your ancient gladness!
~Thomas Blackburn, "An Easter Hymn"
Buttered English Peas
Ingredients
1 lb. English peas, shelled
1 tsp Chopped tarragon
4 Tbs unsalted butter (room temp)
2 tsp lemon thyme compound butter (see recipe below)
kosher salt and fresh ground pepper
Directions
Bring pot of salted water to a boil. Blanch the peas until just tender about 15 minutes. (They should turn bright green, but still have bite -no mushy peas). Drain. Toss peas with the butter, tarragon, and lemon thyme compound butter. Add salt and pepper to taste.
Lemon Thyme Compound Butter
Combine 1 ½ tsp lemon zest, 1 ½ tsp thyme, and ¼ teaspoon salt in food processor whiz for a few seconds to break down thyme and zest, add 8 tablespoons room temp unsalted butter and whiz till combined. Make a small log with butter on plastic wrap. Wrap and place in refrigerator to chill.
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