Sugar Snap Peas with Tarragon Butter


Sugar Snap Peas with Tarragon Butter


  • ¾ lb sugar snap peas, strings discarded and peas halved diagonally
  • 1 tablespoon shallot, finely chopped
  • 1 tablespoon unsalted butter
  • 2 teaspoon fresh tarragon, chopped
  • ½ teaspoon salt
  • ½ teaspoon lemon zest, finely grated
  • ¼ teaspoon pepper


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. 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.


Photo Credit: Jonny Hughes @jonny2love
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