Snow peas early morning with fresh dew! A pretty sight. I planted these peas mid-April and have been sowing more along the way. This is a simple saute to accompany summer meals. I also love to just eat them fresh or chopped into garden salads.
snow peas, fresh ("mange tout")
marjoram, fresh, sliced into ribbons
olive oil, extra virgin, cold pressed
sea salt (optional)
1. Steam snow peas over boiling water. You can remove the stem end or let the diners do that during eating. Reduce heat and steam 3-5 minutes, or until bright green and just tender-crisp.
2. Drain and transfer to a bowl of cold water to cool. When the peas are cool, drain to dry.
3. Heat olive oil over medium heat for a minute or two. Add the sliced marjoram, remove from heat and let infuse for 5 minutes.
Below is a picture of garden marjoram from my garden. It is often confused with oregano but is milder. The plant is a spring perennial and spreads quickly.
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