Crisp Tarragon and Mustard Seed Sugar Snap Peas

1. Toast Seeds

Start by toasting the mustard seeds and cumin seeds in a small skillet over medium heat for about four minutes. This step is crucial because toasting releases the aromatic oils, making the spices more flavorful. You'll know they're ready when they become fragrant.

2. Sauté Peas

Next, heat a splash of extra-virgin olive oil in a large skillet over medium-high heat. Add the sugar snap peas and sauté them for one to two minutes. Season with kosher salt and freshly ground black pepper as they cook. The high heat and quick cooking ensure the peas stay crisp and vibrant.

3. Steam Peas

After sautéing, pour in ¼ cup of water, cover the skillet, and let the peas steam for one minute. This brief steaming helps them reach that perfect crisp-tender texture. Once the peas are approaching crisp-tender, uncover the skillet and add the unsalted butter along with the toasted mustard and cumin seeds. Stir everything together, letting the butter melt and coat the peas in a flavorful glaze.

4. Add Lemon and Herbs

Remove the skillet from the heat and grate in the lemon zest. Squeeze the juice from half a lemon over the peas and toss in the tarragon and parsley leaves. Give everything a good stir to combine, and adjust the seasoning with a bit more salt, pepper, and lemon juice if needed.