It’s Spring and the tastiest new peas are readily available at my Farmer’s Market. I wish I could say these came from my garden, but I just planted mine, so I’ll have to wait a bit.
Spring is Pea Season and there’s so much you can do with them. This is one of my favorite ways to prepare them. They’re so tasty with just a little sesame oil, coarse Kosher salt, topped with some toasted sesame seeds.
- Sugar snap peas
- Sesame oil
- Kosher salt, to taste
- Toasted sesame seeds
Here are a few things you need to remember when you’re making this dish.
First, you need to pull the tough string down the side and discard it.
Rinse them in cold water and pat dry.
Heat a saute pan on medium heat and lightly coat the bottom of the pan with sesame oil. Add the peas and saute until warmed through, about 5 minutes.
Transfer to your serving bowl.
Season with Kosher salt and sprinkle sesame seeds on top. I’m generous with the salt–they just taste better that way.
You can serve them warm immediately or at room temperature and they’re a great springtime appetizer or a side dish.
Hope you like them as much as I do!
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As always, you can read it first at Stu News.
Categories: Sides, Vegetables
Tags: sesame sugar snap peas