Sugar Snap Peas With Lemon Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1992 | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Sugar snap peas, trimmed |
| 1 1/2 | T | Unsalted butter |
| 3/4 | t | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 152
Total Fat: 17.3g
Cholesterol: 45.8mg
Sodium: 2.4mg
Potassium: 7.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g