I get so excited every time I see peas in their pod on sale, as you so rarely come across them. I love their delicate, almost flowery aroma, which is so different to that of frozen peas. All too often I am disappointed that the peas are much too grown up to be what I wish for.
Fresh peas remind me a bit of asparagus, so I like to combine the two in a spring salad, which calls for a French vinagrette and a poached egg…
Ingredients (per person, multiply accodingly): a handful of fresh peas (removed from their pods), 4 green asparagus stalks, 3 small radishes, some chopped tarragon and chopped chives, 1/4 tsp salt, 1/2tsp Dijon mustard, 2 tsp white wine vinegar, 1 tsp olive oil, 1 egg (optional), sea salt and pepper to finish off
- Thinly slice the asparagus at an angle. Do the same with the radishes. Chop the herbs.
- Blanch the peas in boiling water until just soft, then drain and rinse with cold water. My chickpea-size hummers took 5 minutes to cook, but if you are lucky enough to find some real baby peas, keep checking to not overcook them.
- Sear the asparagus in a hot pan with a little bit of oil for a minuta or two, you want them to retain their bite. Add to the bowl of peas together with the radishes.
- Mix the salt, mustard, vinegar and olive oil in a small lidded jar. Shake to combine well, then pour over the vegetables. Mix well with your hands.
- Serve with poached egg, the herbs scattered over and finish off with some salt and pepper.