Cyril Lignac’s Secret for Perfectly Tender, Crunchy Peas Revealed!

When fresh peas finally hit the market in May, it’s a real treat for you, epitomizing spring itself. You adore their sweet flavor and the way they pop in your mouth. But maintaining that crunch after cooking can be a challenge. Often, they turn a bit limp and their vibrant green color fades to brown. You’ve tried shortening the cooking time, but then they end up undercooked! Put those disappointments behind you: Chef Cyril Lignac has the answer for achieving that perfectly crisp yet tender texture. Just follow these three simple steps.

How should you cook fresh peas? In water or in a pan? How long should they be cooked to be tender yet crunchy? In an interview on RTL, Cyril Lignac addressed all these questions. To achieve the perfect cook, he follows a three-step process. First, he blanches the peas for four to five minutes in a large pot of boiling salted water. After this initial cooking, he immediately immerses them in a bowl of ice water. “This helps preserve the chlorophyll and the peas’ green color,” the chef explains. That’s the second step. Then, while the peas are cooling, he sautés some chopped green onions in a pan with a knob of butter. After draining the peas, he adds them to the pan. He stirs them in the butter for a minute, adds a little water or broth, and covers the pan to finish cooking by steaming. This final step takes about ten minutes, no more. Be sure to taste a few minutes before the end of cooking time, as it can vary depending on the size of the peas.

Finally, for a touch of freshness, the chef sprinkles some finely chopped fresh mint leaves over the peas just before serving. The verdict at tasting? “It tastes like spring!” concludes the chef. You’ll have to try it and see for yourself!