English Shelling Peas with Parsley Compound Butter & Mint

This beautiful spring side is accented by stewed pearl onions, fresh Romaine and bright mint.

1 1/2 cups freshly-shelled English peas
6-8 pearl onions
½ cup chicken stock
1 cup thinly-sliced baby Romaine
3 tablespoons fresh mint
1 tablespoon Farm & Larder parsley compound butter, at room temperature

1. To peel onions, trim root ends of onion, and drop in a stockpot of cold water. Season with salt. Bring water to a boil, quickly blanching onions until just tender, about 1 minute. Strain and rinse onions with cold water. Gently squeeze the pointed, non-root tip of each onion, the tender flesh will pop right out.

2. Bring chicken broth to a simmer in a large saucepan over medium-low heat. Add peas and onions and simmer until peas are heated through, and onions begin to soften, about 4 minutes.

3. Add in Romaine lettuce and fresh mint. Toss to coat with parsley compound butter. Season with salt as needed.

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