Directions

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.