I just LOVE peas!!! That's the first secret. :lips: I wanted to make something that would be memorable to ME.
I blanched the peas in salted water just until crisp-tender. Just before plating, I finished them in a lemon thyme compound butter, a little bit of tarragon and a pinch more salt. Usually, I look for oompah and a memorable punch in my dishes. In the case with the peas, I chose tarragon and lemon zest (in the compound butter).