STEAMED SUGAR SNAP PEAS WITH LEMON BUTTER (for six)
1-½ pounds sugar snap peas, trimmed
2 tablespoons unsalted butter
1 tablespoon freshly grated lemon zest
- Put the peas in a steamer basket, rinse them under cold tap water and set them aside to drain while you bring the steaming water to a boil.
- Add a couple of inches of cold tap water to the pan of a vegetable steamer (it should come just below, but not touch, the steamer basket). Put the lid on top and bring the water to a rapid boil over high heat.
- Remove the lid and place the steamer basket with the sugar snaps into the steamer over the boiling water. Cover, reduce the temperature to medium and steam for 3 to 4 minutes, or until the peas are crisp tender and still a vivid green. Immediately run the peas, still in the steamer basket, under cold tap water for several minutes to stop the cooking and retain the bright color.
- 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.
adapted from Gourmet Magazine, June, 1992
SERVE WITH: Baked halibut with leeks and mushrooms