- 1/2 cup butter, softened
- 1-1/2 teaspoons grated lemon peel
- 1-1/2 teaspoons minced fresh thyme
- 1/2 teaspoon salt
- 3 cups fresh peas
- 3 teaspoons minced fresh tarragon
- In a small bowl, combine the butter, lemon peel, thyme and salt. Shape into a 1-in.-thick log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
- In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook for 5-8 minutes or until tender. Drain. Stir in tarragon and 2 tablespoons lemon-thyme butter.
- Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.
Originally published as Tarragon Peas with Lemon-Thyme Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p165
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