Sugar Snap Peas with Tarragon Butter

Ingredients

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

Procedure

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, a bout 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 saute, stirring occasionally, until sugar snaps are crisp-tender, 2-4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.

Serves 4.

From Gourmet, May 2007.

Last updated: June 2, 2007