Sugar Snaps with Extra-Virgin Olive Oil and Shaved Parmigiano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 cups (about 12 ounces) sugar snap peas |
2 teaspoons fresh lemon juice, plus more to taste |
pinch of kosher salt |
pinch of sugar |
1 clove garlic, halved lengthwise |
1/4 cup extra-virgin olive oil |
1 2-inch strip lemon zest, cut into thin slivers |
freshly ground black pepper to taste |
1 2- to 3-ounce chunk parmigiano-reggiano |
Directions:
1. With a chef's knife, cut the snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve. Up to 15 minutes before serving, dress the snap peas: Combine the lemon juice, salt, and sugar in a medium bowl. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle the oil into the lemon mixture. Add the snap peas and zest and toss to coat. Season with the pepper. Using a vegetable peeler, shave the Parmigiano into paper-thin strips. Scatter over the snap peas and toss gently before serving.
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