Beans and Peas with Chervil
Thaw beans and peas. Peel, halve and finely dice onions.
Heat butter in a frying pan. Add onion and sauté until softened. Add peas, beans and 2-3 sprigs of chervil. Add white wine, cover and simmer 4-5 minutes over medium heat. Season with salt and pepper.
Remove cooked chervil and transfer beans and peas to a serving dish. Serve hot, garnished with remaining chervil.