Directions:
- Blanch sugar snaps in a 4-quart pot of boiling salted water, uncovered, 1 minute.
- Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 2 minute.
- Drain again well, then transfer to paper towels and pat dry.
- Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute.
- Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes.
- Add tarragon, zest, salt and pepper and toss until combined well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.96 Kcal (180 kJ) | ||
| Calories from fat | 26.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 292.44mg | 12% | |
| Potassium | 90.81mg | 2% | |
| Total Carbs | 3.22g | 1% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 1.04g | 2% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 79.2mg | 440% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 46.25 Kcal (194 kJ) | ||
| Calories from fat | 28.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 4% | |
|---|---|---|---|
| Cholesterol | 8.22mg | 3% | |
| Sodium | 314.82mg | 12% | |
| Potassium | 97.76mg | 2% | |
| Total Carbs | 3.46g | 1% | |
| Sugars | 2.05g | 8% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 23.3mg | 36% | |
| Vitamin A | 1mg | 30% | |
| Iron | 85.3mg | 440% | |
| Calcium | 22mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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