Mange-touts Recipe

Prepare peas

Rinse the sugar snap peas under cold running water. Trim the stem ends and remove any string if present. Pat dry with a clean kitchen towel or spin in a salad spinner.

Heat pan

Place a large skillet or wok over medium-high heat. Add the olive oil and let it shimmer but not smoke (about 1 minute).

Aromatics

Add the sliced shallot (if using) and sauté for 30–45 seconds until it begins to soften. Add the sliced garlic and cook for another 20–30 seconds until fragrant, stirring constantly to avoid burning.

Cook peas

Add the trimmed sugar snap peas to the pan in a single layer. Let them sit undisturbed for 30–45 seconds to get a little color, then toss or stir-fry for 2–3 minutes more until bright green and tender-crisp. If needed, add the butter halfway through to glaze the peas.

Season

Sprinkle the sea salt and black pepper over the peas, tossing to combine. Taste and adjust seasoning as needed.

Remove the pan from the heat and immediately squeeze the lemon juice over the peas and add the lemon zest if using. Toss in the chopped herbs and the toasted sesame seeds or flaked almonds if desired.

Transfer to a serving dish and serve warm as a side dish or as part of a vegetable platter. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat briefly in a hot skillet to restore crunch.