Ingredients:

  • 1 pound Sugar Snap Peas, trimmed
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, finely minced
  • 1 teaspoon lemon zest (from 1/2 small lemon)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon toasted sesame seeds (optional garnish)

Instructions:

  1. Rinse the sugar snap peas under cold water. Ensure the tough string along the seam of each pea is removed. Set aside.
  2. Place a large non-stick skillet over medium heat. Add the unsalted butter and allow it to melt completely, continuing to cook and swirl until the milk solids turn a deep golden brown and emit a nutty aroma (brown butter stage).
  3. As soon as the butter browns, immediately add the minced garlic to the pan. Sauté briskly for about 30 seconds until fragrant, ensuring the garlic does not darken past pale gold.
  4. Turn the heat up to medium-high. Add the prepared sugar snap peas to the pan. Toss constantly for 3 to 4 minutes until the peas are bright green and slightly blistered, retaining maximum crunch.
  5. Remove the pan completely from the heat. Immediately toss in the lemon zest, salt, and pepper. Toss vigorously to coat evenly.
  6. Transfer immediately to a serving dish. Sprinkle with toasted sesame seeds, if using, and serve piping hot.