- 2 tablespoons unsalted butter
- 1 pound;500g new carrots peeled and cut into thin rounds
- 1 pound;500g new potatoes washed
- 10 ounces;300g new spring onions trimmed, peeled, and thinly sliced
- 3 shallots peeled, cut in half lengthwise, then into thin half-moon slices
- 8 ounces;250g asparagus trimmed and cut on the bias into 2-inch (5cm) lengths
- fine sea salt
- 1 cup;250ml water
- 4 pounds; 2 kg peas in the shell (to give 4 cups shelled peas)
- Freshly ground black peppe
- 1 head (about 1 pound;500g) butter lettuce leaves separated, heart left intact, rinsed
Melt the butter in a large, heavy saucepan over medium heat. Add the carrots, potatoes, onions, and shallots, stirring so they are coated with the butter. Season lightly with salt. Cover and cook, stirring occasionally, until the carrots are softened but still have plenty of texture, about 8 minutes.
Stir in the water, season with salt and pepper, and continue cooking, covered, until the carrots are nearly tender, an additional 6 minutes. Add the asparagus, cover, and cook for about 4 minutes, then lay the lettuce heart and leaves over the vegetables. Cover, and cook until the lettuce leaves are wilted and the peas are done to your liking (I like them bright green and just cooked through to a juicy tenderness,) 10-15 minutes.
Adjust the seasonings and serve