Sugar Snap Saute

Directions

1. 1
   In large bowl, combine oil, lemon peel, and 1/4 teaspoon freshly ground black pepper.
2. 2
   Let stand.
3. 3
   In 12-inch skillet, melt margarine on medium.
4. 4
   Add onion and cook 4 minutes or until softened and golden brown, stirring occasionally and adding 1 to 2 tablespoons of water if browning too quickly.
5. 5
   Increase heat to medium-high.
6. 6
   Add snap peas, 1 tablespoon water, and 1/4 teaspoon salt.
7. 7
   Cook 5 to 7 minutes or until crisp-tender and browned in spots, stirring occasionally and adding an additional 1 to 2 tablespoons water if browning too quickly.
8. 8
   Transfer to bowl with lemon oil; add tarragon and 1/4 teaspoon salt.
9. 9
   Toss until well coated.