Tastes of Summer 2002: Barbecue

  Sugar Snap Peas With Lemon and Toasted Almonds

The Chef
REBECCA CHARLES of Pearl Oyster Bar

Serves 4.

3/4 pound sugar snap peas
1 tablespoon unsalted butter
Zest of 1/2 lemon, finely chopped
2 tablespoons sliced almonds, toasted
Kosher salt and freshly ground black pepper

Cooking Instructions
Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat as soon as the butter has melted and is bubbling. Toss in the almonds, and season with salt and pepper.

Best With
Charles's Perfect Grilled Fish Steak and Summer Caponata.