Though not usually a huge fan of tarragon, I was won over by the flavors of this simple sauté that meld together just perfectly.
Lemon & Tarragon Snap Pea Sauté
what you’ll need:
1 tbsp organic extra-virgin olive oil
1 tsp freshly grated organic lemon peel
1/2 cup finely chopped organic spring or sweet onions
1-5 tbsp water
1 pound organic sugar snap peas (strings removed)
1/4 cup fresh organic tarragon leaves, finely chopped
sea salt and organic black pepper (to taste)
directions:
1. Combine in large bowl half of the olive oil, lemon peel, and some black pepper. Let stand.
2. In 12in skillet, add remaining olive oil and onions and cook 4-6 minutes on medium heat until softened and slightly browned. Stir occasionally and add water if they are browning too quickly.
3. Increase heat to medium-high and add sugar snap peas, a bit of water, and a few pinches of salt. Cook 5-7 minutes until crisp-tender and browned in spots. Stir occasionally and add additional water if necessary.
4. When peas are finished cooking, add them to the bowl of olive oil, lemon peel & pepper, and add the fresh tarragon and some salt (just enough to taste). Toss until evenly coated.