Lemon Butter Snow Peas Recipes

Steps:

• In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 8 ounces snow peas, 1 bunch chopped scallions, a pinch of sugar and 1/4 cup water. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Season with salt.

Steps:

• With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
• Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
• In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
• Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

Steps:

• Stir together butter, zest, tarragon, parsley, salt, and pepper.
• Cook snow peas in a 5-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes, then drain well. Transfer hot snow peas to a bowl, then add lemon herb butter and toss to coat.

Steps:

• Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Stir in Italian seasoning and snow peas. Add water; cook and stir until peas are bright green and tender, about 2 minutes. Stir in olive oil and lemon juice. Season with salt and black pepper.

Steps:

• In a large skillet, saute garlic in oil for 30 seconds. Add snow peas and yellow pepper; saute for 2-3 minutes or until crisp-tender. Stir in the remaining ingredients; saute 1 minute longer. Serve immediately.

Steps:

• Blanch the peas in a saucepan with boiling salted water for 1 minute.
• Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again.
• In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste.
• Heat the peas over moderately low heat until they are hot, stirring occasionally.