Yield: 6 Servings
|1½ pounds||Sugar snap peas or snow peas, strings removed|
|2 tablespoons||Unsalted butter|
|Salt and freshly ground pepper to taste|
|3 tablespoons||Fresh chives; snipped, or minced basil or parsley leaves|
In a saucepan of boiling salted water, blanch the sugar snap peas for 30 seconds, or until crisp-tender. Drain and refresh them under cold water. In a skillet, heat the butter over moderate heat until hot but not smoking.
Add the shallots and cook, stirring until softened. Add the peas and salt and pepper and cook, stirring until heated through. Stir in the chives.
Yield: 6 servings
Formatted by suechef@...
Recipe by: DEAN FEARING #HE1A06 Posted to MC-Recipe Digest V1 #792 by Sue <suechef@...> on Sep 19, 1997