The peas here come in the form of tendrils--wispy, tender sprouts of the pea plant. Substitute watercress if tendrils aren't available.
6 cups water
12 ounces baby carrots
1 tablespoon butter
2 cups vertically sliced spring onion, white parts only (about 9 ounces)
1 teaspoon sugar
2 teaspoons rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh tarragon
2 cups pea tendrils or watercress
How to Make It
Bring 6 cups water to a boil in a large saucepan. Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender. Drain; rinse under cold water. Rub carrot peels off with a clean, dry kitchen towel.
Melt butter in a large skillet over medium-high heat; swirl to coat. Add onion; sauté 3 minutes or until slightly tender. Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated. Stir in tarragon. Top with pea tendrils.