This recipe is all about balance. The balance of flavors, the balance of textures, the balance of colors . . . The thin, diagonal cut is important to the cooking process by increasing the surface area of each piece for speedy cooking. This recipe is a perfect opportunity to break out the herbed butter from your freezer. I chose Fennel-Orange Butter — so wonderful with this dish! Shown here with an Asparagus and Gruyere Tart.
BUTTERED SNOW PEAS AND CARROTS (Serves 4)
- 3 to 4 carrots, cut crosswise on the diagonal into 1/8-inch slices (about 1 cup)
- 1/4 pound snow peas, trimmed, discarding the strings, and cut crosswise on the diagonal into 1/2-inch pieces (about 1 cup)
- 1 tablespoon unsalted butter
- In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender.
- Add the snow peas, cook the vegetables for 30 seconds, and drain them well.
- Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.