The other day, I was grocery shopping and signs of spring were everywhere. The produce aisles were teaming with color and character. Bowls of baby cauliflower in purple, white, and yellow. Baskets of English peas. Stacks of asparagus. Fresh basil in bulk. Yes, as in, I could buy basil by the ounce. I’ve never seen that before. I felt like I’d been under some rock for the winter. I was inspired.
I went home and made a plan for dinner that included Asparagus, Peas, and Basil. If you haven’t shelled fresh peas before, you will notice that there are two seams to every pea pod. To shell peas, break one of the tips and tear down the sturdier, indented side. I consider it the “inside” of the curve of the pea pod.
Of course, you can use frozen peas in a pinch, but I encourage you to try the fresh peas. Shelling peas can actually be somewhat meditative, sort of like kneading bread. You can prepare them a day in advance if you like; just store them in the refrigerator. Same goes for the asparagus. It’s your meal – get into it!
