May 16, 2011

Sugar Snap Peas with Toasted Almonds

I'm trying to incorporate more vegetables these days.  We had these on Valentine's Day and then for Easter.  Delicious.  I've never gone back for thirds on a vegetable dish before. 

Sugar Snap Peas with Toasted Almonds

-3 cups of sugar snap peas, lightly blanched in the microwave (To do this:  put the peas in a bowl and add a couple of tablespoons of water.  Cover with plastic wrap and poke a couple slits in the top for steam to escape.  Cook on high for 3 minutes or until bright green.)

-Juice of half a lemon (a couple of tablespoons)
-1/4 cup silvered almonds, lightly toasted
-2 T. butter

-Salt and pepper

In a medium frying pan (it would make sense here to use the pan in which you toasted the almonds), melt the butter, add the lemon juice, and peas.  Toss with the almonds and add salt and pepper to taste.  Just heat for a minute or two.

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