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Sugar Snap Peas With Tarragon Butter

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“From Gourmet.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch sugar snaps in a 4-quart pot of boiling salted water, uncovered, 1 minute.
  2. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 2 minute.
  3. Drain again well, then transfer to paper towels and pat dry.
  4. Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute.
  5. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes.
  6. Add tarragon, zest, salt and pepper and toss until combined well.

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