- 1 pound shelled peas
- 1 1/2 tablespoons butter
- Salt and pepper
- 1/4 cup coarsely chopped fresh chervil (a classic spring herb)
Cook peas in boiling, salted water until tender, 3 to 5 minutes; drain. Return to pot over low heat; add butter and season with salt and pepper. Toss with chervil.