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Categories:Viewed: 49 - Published at: 5 years ago
Ingredients
- 3 c. fresh sugar snap peas
- 1 1/2 Tbsp. unsalted butter Coarse sea salt to taste
- 2 tsp top-quality balsamic vinegar Freshly-grnd white pepper to taste
- 2 Tbsp. minced fresh chives
Method
- Trim the sugar snaps, removing any tough strings.
- Rinse well in a colander and set aside.
- Heat the butter over medium heat in a skillet just large sufficient to hold the peas.
- Add in the peas, with water clinging to them, and stir or possibly toss till completely coated with butter.
- Season well with salt and toss again.
- Add in the vinegar and toss to coat.
- Lower the heat, cover the pan and cook till the peas are just crunchy-tender, 2 to 3 min, depending on their age and size.
- Uncover the pan, season with pepper and toss with chives.
- Serve at once.
- This recipe yields 4 servings.
