Recipe: Spring Peas and Broad Beans the Market Gardener's Way

1 In a sauté pan, add 40 g of butter, and once melted, pour in the lardons and shallots, let them sweat covered for 8 to 10 minutes.

2 Then pour in your water, salt lightly, then bring to a boil and add your broad beans and spring peas, a little crumbled lemon thyme and the bay leaves, cook without boiling for 8 minutes, then turn off the heat and let it sit covered for 10 minutes (flavor development).
At serving time, heat your preparation, taste and adjust seasoning, then add the remaining 60 g of butter, binding this delicate recipe.
*Above all, don't discard your pods, they will be used to prepare a delicious "Clamart" soup.