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
- In large bowl, combine oil, lemon peel, and 1/4 teaspoon freshly ground black pepper.
- Let stand.
- In 12-inch skillet, melt margarine on medium.
- 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.
- Increase heat to medium-high.
- Add snap peas, 1 tablespoon water, and 1/4 teaspoon salt.
- 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.
- Transfer to bowl with lemon oil; add tarragon and 1/4 teaspoon salt.
- 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)