Buttered Sugar Snaps And Green Peas Recipes

Steps:

• Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.

Steps:

• Pluck off and discard the string from each pea pod.
• Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook. Drain.
• Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot. Serve immediately.

Steps:

• Blanch peas in boiling salt water for no more than 1 minute. Drain and rinse under cold water.
• Melt butter in large skillet. Add peas; season to taste with salt and pepper. Stir over medium-high heat until hot about 1 to 2 minutes. Do Not over cook.
• Put in serving bowl and sprinkle with either chives or mint.