Blanched Sugar Snap Peas

By norsegal8

Have a bowl of ice water ready to “shock” the drained peas and prevent further softening and shriveling.

Ingredients

• 1 teaspoon table salt
• 4 cups sugar snap peas (about 1 pound), stems snipped off and strings removed if needed

Details

Servings 6

Preparation

Step 1

1. Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.

2. Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.) See related recipes for seasoning ideas.