A few years ago I learned the perfect method for cooking asparagus. A slow slog through a skillet of hot butter. It's fabulous.
You think I tried this method on any other vegetables? No, because I'm unimaginative. I know how to cook peas, and the way I cook them is how I cook them. M'kay?
(I've checked my archive and I see I am wrong. I also once used this method to cook baby carrots. Oooh.)
But. Mollie at Orangette was channeling an Italian recipe for English peas cooked slow in butter. A new way, to me. But familiar, because of the asparagus. It sounded good.
I may be unimaginative, but I'm a good thief. I immediately got a sack of peas and a little stack of sliced prosciutto. Garlic and scallion, already in the house. Butter. Spoons and spoons of butter.
You melt half the butter and cook the allium in it, then throw in the peas and the rest of the butter. Stir, coating the green orbs with unguent urgency (yeah). Keep cooking, for 10 minutes. It's not too long. The peas will be soft, but what's not to like? Salt and pepper, to taste.
Now, tear up your prosciutto and strew it over the peas. Cover the pan, heat off, and let it go for another five minutes. The prosciutto gets a little curly and (surprise) slightly crisp.
We ate a huge pile of this ambrosia for lunch. That's all we had. It hit on all the necessary food groups: round green things, butter, cured meat. It's really yummy. Especially with the La Quercia Prosciutto Piccante, which is flavored with a whirlwind of gentle (not hot) spices.
I will definitely have this again.
In the meantime, I think I might try a slow slog in butter with halved artichokes from my front yard. It could work.