An Improvised Asparagus Dish Is a Happy Accident), she slips in an confession of frozen pea use, so I decided to come clean as well. Truth be told, it's been a frozen pea party in our kitchen of late: our dinners have been punctuated by those little green periods of spring and I'd like to say I only eat them fresh from my local farmer, but the truth is that that bag of frozen peas in the freezer isn't just for boo-boos. As the earth warms up around this time of year, my palate is trained to demand peas. And I cave. Last night we made risotto with saffron-infused broth, a diced sweet onion, and frozen peas. That's lunch right now. It hits the spot, and it's almost in season.