Lightly sweet green peas and peppery, crisp radishes pair perfectly with white miso and butter.

Mash together in a small bowl with a fork:

Set aside. Cut the green tops and any long roots from:

Quarter any large radishes, halve them if smaller. In a large skillet over medium heat melt the miso-butter mixture. Arrange the radishes in the skillet, cut side down. Reduce the heat to medium-low and cook the radishes until their cut sides start to brown, about 10 minutes.

Once the radishes are browned and the miso mixture smells heavenly, increase the heat to medium-high. Add to the skillet:

Cook, stirring, until the peas turn bright green, about 2 minutes. For some fresh peas you may need to add a splash of water or dry white wine, cover, and simmer for a few minutes, or until the peas are tender and cooked through. Serve with: