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

Name: Spring Peas and Broad Beans the Market Gardener's Way
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 400 g (14 oz) of "Primeur" spring peas, shelled*; 130 g (4.5 oz) of broad beans with both skins removed; 200 g (7 oz) of artisanal smoked bacon cut into small lardons and blanched or smoked duck breast; 4 shallots, peeled and halved; lemon thyme and 2 bay leaves; 100 g (3.5 oz) of fine butter; 1/2 liter (2.1 qt) of mineral water; salt

By chef patrick Asfaux 4.2/5 (14 reviews) · 🍳 30 made it

Prep 25 min

Cook 20 min

Total 45 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

400 g (14 oz) of "Primeur" spring peas, shelled*
130 g (4.5 oz) of broad beans with both skins removed
200 g (7 oz) of artisanal smoked bacon cut into small lardons and blanched or smoked duck breast
4 shallots, peeled and halved
lemon thyme and 2 bay leaves
100 g (3.5 oz) of fine butter
1/2 liter (2.1 qt) of mineral water
salt

Step-by-step directions

1 In a sauté pan, add 40 g (1.4 oz) 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 (2.1 oz) of butter, binding this delicate recipe.
*Above all, don't discard your pods, they will be used to prepare a delicious "Clamart" soup.