Photo: Caitlin Bensel
Serves 2 (serving size: about 3/4 cup)

Summer makes us crave the flavors of fire—sometimes a simply boiled or steamed vegetable just won’t do. Enter the cast-iron skillet. In less than 5 minutes, the snap peas become crisp-tender while taking on extra smoky char, a nice contrast to the creamy tarragon dressing. Use this technique to add more dimension to your next stir-fry or for green bean dippers at your next backyard party.

How to Make It

Step 1

Combine first 5 ingredients in a bowl, stirring with a whisk.

Step 2

Heat oil in large cast-iron skillet over medium-high. Add snap peas; cook 3 minutes or until crisp-tender and lightly charred, stirring occasionally. Drizzle with yogurt mixture.