Spring Vegetable Skillet

Ingredients

• 16  baby carrots with tops ( 10 ounces)
• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons butter 
• 1 tablespoon tarragon fresh chopped
• 0.8 teaspoon kosher salt divided
• 1 teaspoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 12 ounces sugar snap peas trimmed

Equipment

• frying pan
• sauce pan

Directions

1. Peel carrots, and cut off tops to within 1 inch of carrot; cut in half lengthwise.
2. Place 1/4 teaspoon salt in a large saucepan of water; bring to a boil.
3. Add carrots and peas; cook 3 minutes or until crisp-tender.
4. Drain.
5. Melt butter in a large nonstick skillet over medium-high heat.
6. Add vegetables, and cook 1 minute, stirring to coat. Stir in remaining 1/2 teaspoon salt, tarragon, and pepper; cook 1 minute.
7. Remove from heat; stir in rind and juice.