1 tablespoon unsalted butter
1/4 cup sliced almonds

1/2 pound snow peas, trimmed

2 teaspoons minced shallot

1 teaspoon fresh lemon juice

Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.

Refrigerated over night, this is the best spring afternoon snack.

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