Green Sugar Snap Peas With Tarragon Recipes

Steps:

• Cook 1 pound sugar snap peas in boiling salted water until crisp-tender, about 4 minutes.
• Drain and toss with 2 tablespoons chopped tarragon, 1 tablespoon olive oil, and salt and pepper.

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:

• 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, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
• 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 sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
• Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Steps:

• 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, about 2 minute.
• Drain again well, then transfer to paper towels and pat dry.
• 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 sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes.
• Add tarragon, zest, salt and pepper and toss until combined well.

Steps:

• Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.

Steps:

• Cook peas to desired doneness (as directed on package). Drain.
• Meanwhile, melt butter in small saucepan over medium heat. Add onions; cook 2 - 3 minutes or until onions are tender, stirring occasionally. Stir in tarragon. Pour onion-butter mixture over cooked peas; stir to coat.

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.