- ½-pound snap peas, split lengthwise
- ½-pound cooked ham, shredded
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons chopped tarragon.
- 1 tablespoon fresh lemon juice
- Kosher salt
- In a sauté pan on high, add the peas and ham and a splash of water.
- Steam the snap peas and ham until the peas are crisp-tender, approximately 1 ½ minutes.
- Add the butter, tarragon, and lemon juice.
- Season with salt and pepper and mix well.