Fennel and Baby Pea Saute

• 4 -5 fennel bulbs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 tablespoons lemon juice
• 1 teaspoon chopped fresh tarragon
• 1 12 cups baby peas
• salt and pepper
• 2 tablespoons fennel, tops chopped

1. Cut off fennel tops, reserving leaves for garnish.
2. Slice fennel bulbs into thin strips.
3. In a large skillet, heat oil.
4. And add onion and fennel.
5. Saute, stirring, for 5 minutes, until tender-crisp.
6. Add lemon juice, tarragon and peas and cook for 5 minutes more.
7. Sprinkle with fennel tops to serve.

fennel bulbs, olive oil, onion, lemon juice, tarragon, baby peas, salt, fennel

Taken from www.food.com/recipe/fennel-and-baby-pea-saut-451221 (may not work)