Sugar Snap Saute

• 2 tsp. Extra virgin olive oil
• 1 1/2 tsp. freshly grated lemon peel
• salt
• Pepper
• 1 tbsp. margarine or butter
• 3/4 c. finely chopped spring or sweet onions
• 5 tbsp. water
• 2 lb. sugar snap peas
• 1/4 c. finely chopped, packed fresh tarragon leaves

1. In large bowl, combine oil, lemon peel, and 1/4 teaspoon freshly ground black pepper.
2. Let stand.
3. In 12-inch skillet, melt margarine on medium.
4. Add onion and cook 4 minutes or until softened and golden brown, stirring occasionally and adding 1 to 2 tablespoons of water if browning too quickly.
5. Increase heat to medium-high.
6. Add snap peas, 1 tablespoon water, and 1/4 teaspoon salt.
7. Cook 5 to 7 minutes or until crisp-tender and browned in spots, stirring occasionally and adding an additional 1 to 2 tablespoons water if browning too quickly.
8. Transfer to bowl with lemon oil; add tarragon and 1/4 teaspoon salt.
9. Toss until well coated.

extra virgin olive oil, freshly grated lemon peel, salt, pepper, margarine, spring, water, sugar snap peas, tarragon

Taken from www.delish.com/recipefinder/sugar-snap-saute-recipe-ghk0411 (may not work)