Saturday, June 30, 2007

Recipe: Sugar Snap Peas in Lemon Butter

2 cups water
2 cups sugar snap peas (OR green beans, snow peas, asparagus, or broccoli)
1 tablespoon butter
2-3 tablespoons fresh lemon juice
1/4 teaspoon mined fresh tarragon (pinch of dried)
1 teaspoon minced fresh chives (optional)
1/4 toasted (5-7 minutes in 350 degree oven) unsalted whole almonds
salt and ground black pepper to taste

Bring the water to a boil in a saucepan. While the water heats, stem the snap peas and remove the strings. Blanch the snap peas in the boiling water for 2 minutes, and drain them well. In a serving bowl, combine the hot snap peas, butter, lemon juice, tarragon, and optional chives. Mix in the toasted almonds, and add salt and pepper to taste. Serve hot.

VARIATION
Eliminate the lemon juice and saute 1 minced garlic clove in the butter.

From: Moosewood Restaurant Cooks at Home

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