Newfangled Peas and Carrots

Ingredients

• 12 ounces baby carrots 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 2 cups pea tendrils 
• 1 teaspoon tarragon fresh chopped
• 0.3 teaspoon kosher salt 
• 2 teaspoons rice vinegar 
• 9 ounces spring onion white vertically sliced
• 1 teaspoon sugar 
• 6 cups water 

Equipment

• frying pan
• sauce pan
• kitchen towels

Directions

1. Bring 6 cups water to a boil in a large saucepan.
2. Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender.
3. Drain; rinse under cold water. Rub carrot peels off with a clean, dry kitchen towel.
4. Melt butter in a large skillet over medium-high heat; swirl to coat.
5. Add onion; saut 3 minutes or until slightly tender.
6. Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated. Stir in tarragon. Top with pea tendrils.