Sugar Snap Peas with Tarragon Butter |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A seasonal abundance of peas means more for everyone. This easy side dish keeps them snappy and fresh with aromatic tarragon and lemon zest. Ingredients:
3/4 pound sugar snap peas, strings discarded and peas halved diagonally |
1 tablespoon finely chopped shallot |
1 tablespoon unsalted butter |
2 teaspoons chopped fresh tarragon |
1/2 teaspoon finely grated fresh lemon zest |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Blanch sugar snaps in a 4-quart pot of boiling salted water , uncovered, 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
2. Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.
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