|1/2||teaspoon salt, plus more for the cooking water|
|1 1/2||pounds sugar snap peas, trimmed|
|1/4||cup unsalted butter, cut into small pieces, or 3 tablespoons olive oil|
|3||tablespoons chopped fresh tarragon|
|1||shallot, finely chopped|
|Grated rind of 1 lemon|
2. In a large serving bowl, combine the snap peas with the butter or oil, tarragon, shallot, lemon rind, 1/2 teaspoon salt, and pepper. Toss well. Tony Rosenfeld
© Copyright 2008 Globe Newspaper Company.