Preparation Pointers

1. Wash the pea pods and pat dry.

2. Grab the pea at the top of the pod and break it back. There should be a string attached to the top of the pod that runs down the length of the pod. Pull the string down to unzip the pod.

3. Push the peas out of the pod with your finger or thumb, whichever works best for you. Discard the pods or add to your compost heap.

Sensationally Simmered

1. Add the peas to a pot and barely cover with water. Bring the water to a rolling boil.

2. Lower the heat until the water simmers, when bubbles break the surface around the perimeter of the pot.

3. Cook the peas for three to four minutes. Taste to see if the peas are done by removing a few with a slotted spoon. The peas should retain their bright green color and give when you bite them, but not be mushy.

Simply Steamed

1. Fill the steamer with enough water to come up about an inch from the bottom, but not reach the lowest steaming rack. If the rack has holes or gaps larger than the peas. Place a square of cheesecloth over the rack before you add the peas.

2. Turn up the heat until the water boils. Add the peas and lower the heat to medium low. Cover with the top of the steamer. If you don't have a steamer, use a metal colander and a large pot with a tight-fitting lid.

3. Steam for five to six minutes until the peas are tender. Young peas steam for a shorter time -- three to four minutes -- than older peas.

Peas in Their Own Lettuce Bowl

1. Clean a head of butter lettuce by rinsing thoroughly. You could use any loose head of lettuce but not one like romaine or iceberg. Remove the outer leaves but don't throw them away unless they're really bedraggled and yellow looking. Cut the stem off so the head will lay flush if you push it down a bit. The head of lettuce should retain its round compact shape. Spread the inner leaves apart to form a well.

2. Push the lettuce head into a pot that fits it snuggly. Add a few tablespoons of water. Place the shelled peas into the well in the middle of the head. Add salt, pepper and a few pats of butter onto the peas and the lettuce leaves. Put the outer leaves over the top of the peas.

3. Steam for 5 to 10 minutes on low heat until the peas are done. Turn up the heat to evaporate the water remaining in the pot but watch closely you don't burn the lettuce.

4. Remove the outer leaves on top of the peas. Scoop up the lettuce head with the peas inside and place in a serving bowl. Add more butter and salt if you like and a squeeze of lemon juice. Garnish with sliced scallions.