| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1992 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sugar snap peas; trimmed |
| 1 1/2 |
tb |
Unsalted butter |
| 3/4 |
ts |
Freshly grated lemon zest |
INSTRUCTIONS
In a large saucepan of boiling salted water blanch the snap peas for 1
minute, drain them, and plunge them into a bowl of ice and cold water to
stop the cooking. Drain the peas well. The peas may be prepared up to this
point 1 day in advanced and kept covered and chilled. In a large heavy
skillet melt the butter with the zest, add the peas and salt and pepper to
taste, and heat the peas over moderately low heat, stirring, until they are
hot.
Serves 6.
Gourmet June 1992
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