Flash-cooked sugar snaps
Instructions:
- Fill a large bowl with ice water. Bring a large saucepan of water to a boil. Add 1⁄2 teaspoon kosher salt per cup of water. Add the sugar snaps and cook for 1 minute. Use a slotted spoon or strainer to immediately transfer into the ice water to stop the cooking and set the bright green color. Drain and pat dry. Proceed with the recipe, or wrap the peas in paper towels, place in an open zip-top bag, and refrigerate.
- Heat the butter and oil in a large skillet over medium-high heat. Add the peas and cook, stirring constantly, until crisp-tender, about 3 minutes. Remove from the heat, stir in the mint, season with the salt and pepper, and serve warm.
- Variation: Season the peas with 1 teaspoon toasted sesame oil and 1 teaspoon toasted sesame seeds or black sesame seeds.
- What else works? You can replace some or all of the sugar snaps with snow peas or pea shoots. You can replace the mint with other fresh herbs, such as chives, dill, chervil, or tarragon.