sugar snap peas con le herbe

Name: Sugar Snap Peas con le herbe
Prep time: 5 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 4 cup(s) sugar snap peas, stemmed and stringed; 4 tablespoon(s) butter; 1 - shallot finely diced; 3 clove(s) garlic, crushed; 1 tablespoon(s) fresh parsley, chopped (1 teaspoon dried); 1 tablespoon(s) snipped chives (1 teaspoon dried); 1 teaspoon(s) fresh tarragon, chopped (1/4 teaspoon dried); - morton's nature seasoning as desired

(2 RATINGS)

35 Pinches 1 Photo

Cathy Smith

Cooper now in Columbus Ga., TX

Updated on Jul 19, 2013

Years ago when I first started cooking, I attempted a large meal (international) for people I worked with. Let me just say bless them for sitting thru that mess. I was way out of my league, I had only been cooking a very short time and never tried anything more in depth than pork chops ok. It was my first "International" cookbook, I picked a recipe from each major country. A couple were hits and one was asperagus con le herbe, which was a French recipe and is just a fancy way to say aspargus with herbs, so I simply applied it to sugar snaps.

Rate

prep time 5 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

4 cups sugar snap peas, stemmed and stringed
4 tablespoons butter
1 - shallot finely diced
3 cloves garlic, crushed
1 tablespoon fresh parsley, chopped (1 teaspoon dried)
1 tablespoon snipped chives (1 teaspoon dried)
1 teaspoon fresh tarragon, chopped (1/4 teaspoon dried)
- morton's nature seasoning as desired

How To Make sugar snap peas con le herbe

Step 1

Earlier in the day I parboil my sugar snap peas for 3 minutes in chicken broth. Then I spread them out on a cookie sheet and place them in the ice box to chill. The "expert chefs" on TV will tell you to stick them in iced water but I have found that washes out the flavor I am trying to build and waterlogs them so I do not do that.

Step 2

About 10 minutes before dinner, throw the butter in a skillet. Melt it down and add the shallot and sauté a couple of minutes till tender. Now add the garlic and herbs and sauté 1 minute, now throw the peas in and season as desired with Morton’s. Sauté these about 5 minutes over medium heat till peas are hot and crisp tender.
Step 3

If you like them a bit more tender then you should boil them longer and not try to cook them in the butter.
Step 4

Notes: please feel free to use your own combination of herbs or match the herbs to your dinner, if you are having an Italian dinner then use Italian seasonings. I know it may sound weird but I actually love them with fresh dill.
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