Photo by Jerry Ruotolo

Snow Peas with Lemon Oil By Rozanne Gold

(Serves six)

Snow pea in French is mange-tout—because you eat the whole pod. Poppy seeds add drama and a special taste that's hard to describe.

• 1 1/4 pounds, snow peas
• 2 tablespoons plus 1 teaspoon, lemon olive oil
• 1 1/2 teaspoons, poppy seeds (plus more for garnish)

(Note: Lemon-flavored olive oils are available in many supermarkets and specialty food stores.)

Wash the snow peas, and remove their tips, tails, and fibrous strings. Using a sharp knife, cut each snow pea lengthwise into 3 thin slices, or, if you prefer, leave them whole.

Bring a pot of water to a boil. Fit a steamer basket, and place the julienned snow peas in the steamer. Cover tightly, and steam the snow peas over boiling water for 7 to 8 minutes until just tender but still crunchy.

Transfer the cooked snow peas to a small bowl. Add the lemon olive oil, poppy seeds, kosher salt to taste, and a generous grinding of black pepper. Toss well.

Sprinkle the snow peas with additional poppy seeds if desired and serve immediately.

Also serve with:

• Lacquered Salmon
• Carrot Soup with Ginger Essence
• Apricots in Cinnamon Syrup
• a Chardonnay or Gewurztraminer

Rozanne Gold is the author of five cookbooks, including Healthy 1-2-3 (Stewart, Tabori & Chang, March 2000).