Could it be the one from Gourmet? Rec: Sugar Snap Peas With Tarragon Butter
Sugar Snap Peas With Tarragon Butter
3/4 lb sugar snap peas, strings discarded and peas halved diagonally
1 tablespoon finely chopped shallots
1 tablespoon unsalted butter
2 teaspoons chopped fresh tarragon
1/2 teaspoon finely grated fresh lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Blanch sugar snaps in a 4-quart pot of boiling salted water, uncovered, 1 minute.
2. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 2 minute.
3. Drain again well, then transfer to paper towels and pat dry.
4. Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute.
5. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes.
6. Add tarragon, zest, salt and pepper and toss until combined well.
From
Gourmet, May 2007
http://www.epicurious.com/recipes/food/views/238389
