Sweet peas with spring onions and lettuce
Instructions:
- Bring a medium saucepan of water to a boil. Add 1/2 teaspoon kosher salt per cup of water. Add the peas and cook until crisp-tender, from 3 to 8 minutes, depending on the size and freshness of the peas. Transfer into a colander and rinse under cold running water until cool. Drain and set aside.
- Melt 1 tablespoon of the butter in a large saucepan over medium-high heat. Add the onions and a pinch of salt; cook, stirring often, until softened, about 8 minutes. Add the stock and simmer until the liquid reduces by half.
- Stir in the peas and the remaining 1 tablespoon of butter and heat through. Season with the sugar, salt, and pepper.
- Add the lettuce, stir just until it wilts, and serve at once.