Friday, November 20, 2009

Sauteed Sugar Snap Peas

Cook 1 lb. fresh sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process. Drain. Melt 1 Tbsp. butter in a large skillet; stir in peas, 2 tsp. lemon juice, and ½ tsp. salt, and cook 1 minute or until thoroughly heated. Serve immediately.