This lightly spicy ginger butter is equally delicious on green beans, broccoli or even melted over steak.Plus: More Vegetable Recipes and Tips

Grace Parisi
March 2013

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Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, blend the butter with the ginger, garlic and chile and season with salt and pepper.

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  • In a large, deep skillet of boiling salted water, blanch the snap peas until crisp-tender, about 2 minutes. Drain and pat dry.

  • Add the ginger butter and the snap peas to the skillet and cook over low heat, stirring constantly, until the butter is just melted and coats the snap peas, about 2 minutes. Serve right away.

Make Ahead

The ginger butter can be refrigerated for up to 2 days.

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