Blistered Snap Peas with Creamy Garlic Aioli
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.
- Prep Time: 10 MINUTES
- Cook Time: 5-7 MINUTES
- Total Time: 0 hours
- Yield: 4 SERVINGS 1x
- Category: Side Dish
- Method: STOVETOP
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Blistered Snap Peas
-
1 pound fresh sugar snap peas, trimmed
-
1 tablespoon olive oil
-
½ teaspoon flaky sea salt
-
¼ teaspoon freshly cracked black pepper
-
½ lemon, sliced (plus extra for squeezing, optional)
For the Creamy Garlic Aioli
-
½ cup mayonnaise
-
1–2 cloves garlic, finely minced or grated
-
1 tablespoon fresh lemon juice
-
1 tablespoon olive oil
-
¼ teaspoon sea salt
-
⅛ teaspoon black pepper
Instructions
-
Heat a large cast iron skillet over medium-high heat. Add olive oil and allow it to heat until shimmering.
-
Add snap peas in a single layer. Cook undisturbed for 2–3 minutes to allow blistering.
-
Toss and continue cooking another 3–4 minutes until lightly charred but still crisp-tender.
-
Add lemon slices to the pan during the last minute of cooking to lightly warm and caramelize them.
-
Sprinkle peas with flaky sea salt and cracked black pepper. Remove from heat.
-
In a small bowl, whisk together mayonnaise, garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy.
-
Serve snap peas warm with garlic aioli on the side for dipping.
Notes
-
Use high heat for proper blistering.
-
Do not overcrowd the pan or peas will steam.
-
For extra flavor, let the aioli chill for 20–30 minutes before serving.
-
Best served fresh but can be reheated quickly in a hot skillet.