Snap Pea and Carrot Saute
| 1/8 | cup slivered almonds | 1/4 | cup sherry |
| 1/2 | teaspoon dried tarragon | 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper | 3/4 | lbs. sugar snap peas |
| 1-1/2 | carrots, cut into thin strips | 1/8 | cup grated Parmesan cheese |
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Heat skillet over medium heat. Add almonds; cook until lightly toasted. Remove from skillet; set aside. Return pan to heat; add sherry, tarragon, salt & pepper. Stir in snap peas; cover & cook, stir often, until almost tender. Remove cover. Add carrots; cook, uncovered, until tender. Stir in Parmesan cheese until combined. Remove from heat; stir in almonds. Serve immediately. Serves 3.
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