Blanched Spring Peas with Saffron Creme Fraiche and Cyprus Flake Salt

1. 1

   Bring a quart of water to a boil in a saucepan over medium-high heat.

2. 2

   Meanwhile, crumble the saffron into the vermouth in a small bowl and set aside until the vermouth turns golden, about 5 minutes.

3. 3

   Mix in the creme fraiche.

4. 4

   Add the sel gris to the boiling water.

5. 5

   When the water returns to a boil, stir in the peas and boil for about 3 minutes, until the peas are bright green and tender.

6. 6

   Drain thoroughly.

7. 7

   Serve the peas dolloped with the saffron creme fraiche and seasoned with a pinch of Cyprus Silver per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.