1/2 cup lardons or diced bacon
4 spring onions, thinly slice
1 tbsp butter
4-5 young carrots, diced
3 cups fresh peas, about 2 lbs of unshelled peas
Salt and pepper
Brown and crisp the lardons in a skillet, then add the onions and continue to cook until the onions are soft. Stir in the butter and set aside.
Boil the carrots in water to just cover for about 5 minutes, then add the peas and continue to cook for another 3 minutes. Drain, stir in the onions and lardons, then season with salt and pepper.