- 1/2 pound snap peas, halved lengthwise
- 1/2 pound cooked ham, shredded
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons chopped tarragon
- 1 tablespoon fresh lemon juice
- Kosher salt
How to make this recipe
In a steamer basket set over a saucepan of simmering water, steam the snap peas and ham until the peas are crisp-tender, 3 minutes. Transfer to a large bowl and add the butter, tarragon and lemon juice. Season with salt and pepper and mix well.