F&W’s Kay Chun combines the classic flavors of ham, tarragon and peas with a hit of lemon juice for some bright acidity.
Slideshow:More Pea Recipes
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
How to Make It
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.
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