Spring has definitely arrived here in Washington, DC. The cherry blossoms are in full bloom and the tourist season has begun.
So, we’ve been staying home a bit more than usual. After a couple of days of yard work, I was so pleased to see my herbs start to sprout and spread. I’ve missed the light and fresh taste the herbs can bring to our meals.
I know it is a bit early for sugar snap peas, but my husband couldn’t resist them at the grocery store this week, and I decided they would make a lovely spring dish with the addition of some of our backyard mint.
Blistered Sugar Snap Peas with Mint
Serves 4 to 6
Modified from Food & Wine
2 1/2 Tbsp olive oil, divided
2 pounds sugar snap peas, rinsed and dried
1 Tbsp lemon zest
1/4 cup finely chopped mint leaves
Preheat the oven to 500 degrees F.
Put a large cast iron skillet on the stovetop over high heat until very hot. Add about 1 Tbsp of olive oil and swirl to coat pan. Add snap peas, toss a few times to coat with oil and transfer skillet to oven.
Cook for about 2 minutes, then stir/toss snap peas a few times to ensure even cooking. Return the skillet to the oven for another 2 to 4 minutes until the peas are crisp-tender and starting to blister.
While the snap peas are in the oven, combine remaining 1 1/2 Tbsp of olive oil with lemon zest.
Remove skillet from oven. Toss the peas with the lemon zest olive oil. Transfer to a serving dish. Sprinkle mint on top, toss again, and serve.
This dish is good served immediately when hot, or you can let it cool and refrigerate to serve later.