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Ingredients
- 1 tablespoon unsalted butter
- 1 pound sugar snap peas, stem ends trimmed and any strings removed
- Coarse salt and freshly ground pepper
- 1/4 cup coarsely chopped fresh dill
Method
- In a large skillet, heat butter over medium-low.
- Add snap peas, and season with salt and pepper.
- Cook, tossing frequently, until bright green and crisp-tender, 6 to 8 minutes.
- Stir in dill, and serve.
- Slice snap peas 1/4 inch thick diagonally.
- In a large bowl, combine snap peas, 1/2 red onion, 3 tablespoons fresh lemon juice, and 2 tablespoons extra-virgin olive oil.
- Season with salt and pepper.
- Let stand, tossing occasionally, 10 minutes before serving.
