In this seasonal dish, two springtime harvests, bright green English peas and scarlet-hued onion shoots, are paired in a fresh-tasting side dish. Both vegetables are delicate, which means that the braise cooks so quickly that the pan doesn't need to be covered. The last-minute addition of basil contributes a mild anise note.Serve with the first wild salmon of the season or with halibut. If using fresh peas, consider serving the braise as a first course.
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