Description
These blistered snap peas are quickly seared in a hot cast iron skillet until lightly charred and crisp-tender, then sprinkled with flaky sea salt and fresh lemon. Served with a creamy homemade garlic aioli dipping sauce, this easy 15-minute recipe makes the perfect fresh side dish or simple appetizer.
Ingredients
For the Blistered Snap Peas
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1 pound fresh sugar snap peas, trimmed
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1 tablespoon olive oil
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½ teaspoon flaky sea salt
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¼ teaspoon freshly cracked black pepper
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½ lemon, sliced (plus extra for squeezing, optional)
For the Creamy Garlic Aioli
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½ cup mayonnaise
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1–2 cloves garlic, finely minced or grated
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1 tablespoon fresh lemon juice
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1 tablespoon olive oil
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¼ teaspoon sea salt
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⅛ teaspoon black pepper
Instructions
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Heat a large cast iron skillet over medium-high heat. Add olive oil and allow it to heat until shimmering.
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Add snap peas in a single layer. Cook undisturbed for 2–3 minutes to allow blistering.
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Toss and continue cooking another 3–4 minutes until lightly charred but still crisp-tender.
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Add lemon slices to the pan during the last minute of cooking to lightly warm and caramelize them.
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Sprinkle peas with flaky sea salt and cracked black pepper. Remove from heat.
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In a small bowl, whisk together mayonnaise, garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy.
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Serve snap peas warm with garlic aioli on the side for dipping.
Notes
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Use high heat for proper blistering.
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Do not overcrowd the pan or peas will steam.
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For extra flavor, let the aioli chill for 20–30 minutes before serving.
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Best served fresh but can be reheated quickly in a hot skillet.
- Prep Time: 10 MINUTES
- Cook Time: 5-7 MINUTES
- Category: Side Dish
- Method: STOVETOP
- Cuisine: American