After an impulse decision to buy 2 lbs. of fresh peas at Haymarket, I searched for a recipe that would do them justice. I pursued my usual websites (food blogs, epicurious, nytimes) but couldn't find anything that I wanted to make or had all the ingredients for. I was stuck for a while, but then realized I had overlooked the cookbooks sitting on the shelf next to me. With so much available online, I often forget about actual printed recipes. This time however, I shut my computer and opened Mastering the Art of French Cooking.
Julia, of course, had three recipes for buttered fresh peas, differing by the maturity of the pea. The first recipe was for "very tender, sweet" peas, the next for "large but tender" and the last for "large, rather tough" end of season peas. I assumed I had something in the middle, and went with the second recipe.
