| Level: | Easy |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
Instructions
- Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.
Reviews
Tasted good, not complicated, not earth-shattering but a nice change from plain snap peas. I skipped the blanching step and just added the peas to the onion, after sauteeing the onion 2-3 minutes. The total time reduced the onion to soft, caramelized ribbons which was delicious. Might also try onion and peas together the whole time to keep the onion crisper. Also, toss the fresh herbs in at the very last to keep them flavorful, not earlier in the steps.
This was a fantastic recipe! I altered it slightly and used oregano and thyme instead and the flavor was great