Broad Beans with Tarragon

This is a traditional dish in Kent where broad beans are sown before Christmas and are sometimes ready for the table in April. The beans must be very young and freshly picked and the tarragon shoots young and tender. It is the first spring vegetable dish and is much looked forward to by those with sheltered gardens. It is no good with frozen beans. Serve in individual dishes as a starting course with brown bread and butter, or with grilled gammon as a main course.