- Add the butter and lemon juice to a 12-inch heavy-
bottomed stainless steel skillet and set aside. - Bring 4 quarts water and ¼ cup salt to a boil in a Dutch
oven over high heat. Add the snap peas and cook until
bright green and tender but still with a bit of bite, about 3
minutes. Drain the peas and add to skillet with the butter
and lemon juice. Set over high heat and cook, tossing
and stirring, until the butter is completely melted and the
snap peas are coated. Stir in the mint and lemon zest.
Season with salt and pepper to taste and serve.
nandana
(Nandana)
#1