Sugar Snap Peas
I found this recipe the other night and decided to give it a try. My son even ate it which is a big surprise as it is a vegetable. I love snap peas and usually include it in my salads and pasta salads but up until this point haven’t found a way to cook them that I liked.
¼ cup of butter
1 large shallot chopped
1 lb. of sugar snap peas
1 tablespoon chopped fresh tarragon
¼ teaspoon kosher salt
1. In a large skillet, melt butter over medium heat.
2. Chop shallot and add to melted butter and cook for about 5 minutes or until tender.
3. Meanwhile, bring a pot of water to boil and fill a large bowl with ice water. Once the water is at a boil, drop in snap peas and cook for about 5 minutes and remove and add to ice water to stop the cooking process.
4. Add peas, tarragon and salt to melted butter and shallots and toss gently to coat.
5. Cook for about 3 to 4 minutes more stirring frequently until heated through.
