Sugar snap peas with lemon butter

1 servings

Ingredients

Quantity Ingredient
1 pounds Sugar snap peas; trimmed
1½ tablespoon Unsalted butter
¾ teaspoon Freshly grated lemon zest

Directions

In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.

Serves 6.

Gourmet June 1992

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