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Ingredients

• 1 pound(s) (4 cups) frozen peas
• 1.5 tablespoon(s) extra-virgin olive oil
• 3 cup(s) (medium) spring onions, (bulbing) sliced 1/4 inch thick
• Salt
• 3 tablespoon(s) unsalted butter
• 3 cup(s) lightly packed tender pea shoots or small watercress sprigs
• 0.333 cup(s) fresh mint leaves
• Freshly ground black pepper

Description

"Come March, It's No Longer Possible To Be Inspired By Root Vegetables," Says Chef Mike Lata Of Fig In Charleston, South Carolina. "You've Done Everything You Can."

Delish