Monday, February 21, 2011

Peas with Lemon, Tarragon, and Shallots

This is the first time I've ever used shallots and I am in love!  They are definitely worth the extra price... at least every once in a while.

1 T butter
1 T olive oil
2 shallots, minced
2 c. peas (fresh or frozen)
2 t finely chopped fresh parsley
1 T chopped fresh tarragon
1 t finely chopped lemon zest
11/2-2 t fresh lemon juice

Heat the butter and olive oil in a saute pan over medium heat.  When the butter has melted, saute the shallots until softened but not browned, about 5 minutes.  Add the peas, 2 T water, parsley, tarragon, lemon zest, and lemon juice, and salt to taste.  Cook until the peas are heated through, 3-5 minutes.  Serve at once.

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