In all honesty, this is kind of a non-recipe—which is often what summer calls for, when produce is bountiful and flavorful even with little to no preparation. It’s a recipe for those times when you’d rather be outside than in your kitchen, or taking your kitchen outside (to the grill).
This recipe is simply charred snap peas slathered in miso butter—which is miso paste mixed with butter. Simple, simple, simple but whooooa is it delicious. I made it in a cast iron pan because I don’t have a grill, but if you do have a grill, go ahead and throw the snap peas in a grill basket and go to town. It’s the perfect appetizer for a low key evening of entertaining or side dish to a weekday meal.
Blistered Snap Peas with Miso Butter
Serves 4 as a starter or 2-3 as a side
1 lb. snap peas, woody ends cut off
3 Tbsp. room temp butter, organic and pastured if possible
1 Tbsp. sweet white or mellow yellow miso paste
flaky salt and freshly ground pepper
1. If you have a grill, place the snap peas in a grill basket and grill until blistered. If not, heat a cast iron skillet on medium high. Place a third of the snap peas into the skillet and, using tongs, spread them out so that each snap pea is touching the surface of the pan. Cook until blistered, about 2 minutes, then flip and cook the other side for 1 minute. Repeat with remaining snap peas.
2. In a small container, cream the miso together with the room temperature butter. You will have leftovers (you're welcome).
3. Take a generous spoonful of the miso butter and slather over the warm snap peas. Finish off with a generous pinch of flaky salt and freshly ground black pepper.