Sugar Snap Peas With Tarragon Butter

Ingredients

• 3/4 lb sugar snap pea, strings discarded and peas halved diagonally
• 1 tablespoon finely chopped shallot
• 1 tablespoon unsalted butter
• 2 teaspoons chopped fresh tarragon
• 1/2 teaspoon finely grated fresh lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. 1

   Blanch sugar snaps in a 4-quart pot of boiling salted water, uncovered, 1 minute.

2. 2

   Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 2 minute.

3. 3

   Drain again well, then transfer to paper towels and pat dry.

4. 4

   Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute.

5. 5

   Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes.

6. 6

   Add tarragon, zest, salt and pepper and toss until combined well.