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

1 In a sauté pan, add 1.4 oz (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 2.1 oz (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.