Part Two: the snow peas. I’m not a gigantic fan of snow peas, but I liked them sauteed with the butter, almonds, and shallots. Anything sauteed in butter is better, remember?
By the way, it was my first time using a shallot.
For a long time I thought shallots were just a pricier, snottier version of an onion, but they’re actually a cross between an onion and a bulb of garlic.
They really added some flavor and texture to the snow peas. They’re cool — for lack of a better word. I felt really trendy chopping one up.
Snow peas shown above with Ginger-scented Rice and (almost) Five-Spice Roast Chicken.
If you make this recipe and enjoy it, let me know! Share it on social media and tag me so I can send you some love –> @perrysplate or #perrysplate.
Snow Peas with Toasted Almonds
This is such a fast and easy side dish and goes well with just about anything!
Ingredients
- 1 T ghee or grass-fed butter
- 1/4 c sliced almonds
- 1/2 lb snow peas, trimmed
- 2 tsp minced shallot
- 1 tsp freshly squeezed lemon juice
Instructions
- Heat a medium skillet over medium heat. Add butter.
- When butter melts, add almonds, stirring until butter begins to brown and almonds become fragrant, about 2 minutes.
- Add snow peas and shallot; saute until snow peas are crisp tender, about 3-5 minutes.
- Remove from heat and stir in lemon juice. Season to taste with salt and serve.
