Picked up what looked like the first-of-the-season sugar snap peas from this weekend’s CNY Regional Market trip.
Sugar snaps are the only way I can get The Wife to eat peas. She is absolutely dismissive of peas in general, but I can occasionally I can get her to take these on. I typically flash fry them for a couple of minutes, but thought I would give them a quick oven roasting this time. All in all, they came out quite nicely. The chive is a negligible ingredient and did not really add anything noticeable to the dish. Good salt, though, is as important as the peas in this case.
Roasted sugar snap peas with fleur de sel
From Bon Appetit
1 lb. sugar snap peas
1 tbsp. olive oil
Fleur de sel
2 tbsp. chopped fresh chives
Preheat broiler. Line large baking sheet with foil. Toss peas with oil on prepared baking sheet. Spread peas in single layer. Broil until just crisp-tender and beginning to brown in spots, stirring once with spatula, about 2 minutes. Transfer to bowl. Sprinkle with fleur de sel, then chives, and serve.