Sauteed Sugar Snap Peas with Tarragon Butter

Snap Peas Please, Before They're Tarra-gone

Total Time: 15 - 20 min Servings: 3 - 4 Side Dish

Posted by Lo

If sugar snap peas are so sweet and delicious raw, why would anyone ever sauté them? Because they are really sweet and delicious sautéed too, and can be added as a crispy and delicious side dish to a summer barbecue. This is one of my favorite spring and fall recipes, when the sugar snaps are in abundance. I bring home a pound, eat the first ¼ raw and sauté the rest. This is a crowd-pleasing recipe because the shallots caramelize, while the tarragon and lemon add a fresh flavor at the end.

INGREDIENTS
3/4 pound sugar snap peas
1 tablespoon finely chopped shallot
1 tablespoon (or more!) unsalted butter
2 teaspoons chopped fresh tarragon (also works with dill!)
1/2 teaspoon finely grated fresh lemon zest (also works with orange zest!)
1/2 teaspoon salt
1/4 teaspoon black pepper

PREPARATION
1. Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute.
2. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. If you prefer your peas softer, add 1T water, cover and allow to steam over low heat for 3-4 additional minutes.
3. Add tarragon, zest, salt, and pepper.
4. Toss and serve.