It’s probably because our garden is in full-force growing mode, but we have been itching to eat fresh spring vegetables.
We still have a few weeks before we can choose from a wide variety of in-season vegetables. Until then we’re left with asparagus, spinach, various other lettuces … and peas.
Since we’ve been featuring a lot of spinach lately and we couldn’t figure out something creative to do with asparagus (unlike Mark Bittman), we decided to give peas a chance. Here’s what we cooked up: