Crisp, delicious sugar snap peas
These crisp beauties have a fleeting season ― they’re at their peak of sweet tenderness in the spring and early summer. The peas, pod and all, are delicious just eaten raw; here are a few other ways to enjoy them.
Stir-fried Heat a scant amount of peanut or canola oil in a wok or high-sided frying pan over high heat. Add some minced garlic and cook 10 seconds, then add peas and cook until bright green and crisp-tender, 2 to 3 minutes. Drizzle with sesame oil and sprinkle with salt and toasted sesame seeds.
Dipped Blanch peas in boiling, salted water until just tender, then drain and chill. Make a simple dip of crème fraîche, lemon juice and zest, minced garlic, fresh herbs, and some salt and pepper. Serve the peas alongside as a simple hors d’oeuvre.
As a side dish Sauté sugar snaps in butter, add a splash of cream, and cook until cream has reduced. Add julienned prosciutto or cooked, crumbled pancetta, then season with salt, pepper, and a pinch of freshly grated nutmeg. Serve alongside roasted chicken or on top of pasta.
As a chopped salad Cut blanched sugar snap peas into ½-in. lengths and combine with blanched asparagus (cut into similar-size pieces) and halved cherry tomatoes. Dress with an herb vinaigrette and sprinkle a little shaved parmesan cheese on top.