Buttered Peas and Ham with Herbs

Servings: 4-6
Source: The Culinary Vegetable Institute at The Chef’s Garden

• ½-pound snap peas, split lengthwise
• ½-pound cooked ham, shredded
• 3 tablespoons unsalted butter, at room temperature
• 3 tablespoons chopped tarragon.
• 1 tablespoon fresh lemon juice
• Kosher salt
• Pepper

Directions:

• In a sauté pan on high, add the peas and ham and a splash of water.
• Steam the snap peas and ham until the peas are crisp-tender, approximately 1 ½ minutes.
• Add the butter, tarragon, and lemon juice.
• Season with salt and pepper and mix well.