Sugar snaps—those chubby edible-pod peas—are so good raw or lightly cooked; I don It like to gussy them up too much. In this recipe, all you do is sauté them lightly in butter; sprinkle in a little salt and pepper; and add just a touch of a single herb (you get to choose which one). There. I just told you the whole recipe.
Yield: 4 to 6 servings
1 pound fresh sugar snap peas
2 teaspoons butter salt and pepper to taste
1 to 2 tablespoons minced fresh savory, tarragon, mint, marjoram, or thyme (pick just one)
Remove the tops from the peas, and pull off the strings.
Melt the butter in a skillet over medium-high heat. Add the peas, keeping the heat fairly high. Cook quickly for about 1 minute. Sprinkle with salt, pepper, and the herb of your choice. Cook quickly for about 1 minute longer.
Transfer to a bowl and eat as soon as possible, while they are still bright green, puffy, and hot.
This is a great choice for cooks who hate to chop. Just snip the chosen herb with scissors.
Choose only the freshest, tightest sugar snaps, so the can cook very quickly and still be crisp, yet sublimely tender.
Dried herbs will work in this recipe if you can’t get fresh ones.