Sugar Snap Sauté
Ingredients
- 2 tsp. extra virgin olive oil
- 1 1/2 tsp. freshly grated lemon peel
- salt
- pepper
- 1 tbsp. margarine or butter
- 3/4 c. finely chopped spring or sweet onions
- 5 tbsp. water
- 2 lb. sugar snap peas
- 1/4 c. finely chopped, packed fresh tarragon leaves
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