Ingredients:

  • 1 lb (450 g) Fresh Sugar Snap Peas, trimmed, strings removed
  • 1 tbsp Coarse Sea Salt (for boiling)
  • 3 cups Ice Cubes (for the shock bath)
  • 4 tbsp (55 g) Unsalted Butter
  • 2 cloves Fresh Garlic, finely minced
  • Zest and juice of 1 medium Fresh Lemon
  • 1/4 cup (30 g) Hazelnuts, roughly chopped, toasted
  • Flaky Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Trim the ends of the snap peas and remove the tough string. Set up a large bowl filled halfway with ice cubes and cold water (the ice bath). Fill a saucepan with water, add 1 tablespoon of coarse salt, and bring to a rolling boil over high heat.
  2. Add the prepared snap peas to the furiously boiling water. Cook for exactly 60–90 seconds until bright green and crisp-tender. Immediately drain the peas and plunge them straight into the prepared ice bath to stop the cooking process. After 2–3 minutes, drain the peas thoroughly and pat dry.
  3. Place the chopped hazelnuts in a dry skillet over medium-low heat. Toast for 3–5 minutes, shaking the pan frequently, until fragrant and lightly golden. Remove immediately and set aside.
  4. Place the unsalted butter in the same skillet over medium heat. Allow the butter to melt, then foam. Continue cooking, swirling occasionally. Watch carefully: when the foam subsides and brown bits form at the bottom, and the butter smells nutty and turns a rich amber color, remove the pan immediately from the heat (this is brown butter, or beurre noisette).
  5. Stir the minced garlic into the warm brown butter and let it sizzle gently for 30 seconds. Add the thoroughly drained, blanched snap peas to the skillet. Toss quickly for 1–2 minutes to coat them in the butter and heat them through, creating a slight 'blistering.' Remove the pan from the heat. Stir in the lemon zest and the lemon juice. Transfer the peas to a serving dish, top with the toasted hazelnuts, flaky sea salt, and a generous grind of fresh black pepper. Serve immediately.