To begin, you will need to prepare the snap peas for cooking. Use your hands to remove the stem ends off all the pods – simply snap them off. Then, toss all the snap peas in a colander, and run them under cold running water, to clean them, and rinse off any dirt or soil that might still be stuck to the pods.
Next, you will need to choose a particular method to cook the peas – you can either boil them, or steam them. The aim is to cook them through, and make sure they are nice and tender, but still retain their crisp texture.
If you wish to boil them, place a pot filled with water on the stove, and bring this up to a rolling boil. Toss in the peas, and let them cook for around 3 minutes – you will know they are done when the peas take on a vibrant bright green colour, and then you can drain them. Otherwise, you can simply set up your steamer, and steam the peas until they are cooked. While both methods are equally effective, many prefer steaming, believing this helps the snap peas retain all their nutrients.
Next, place a skillet on the stove over medium heat, and toss in the butter and minced shallot. Allow it to cook until the butter melts, and the shallots soften and take on a translucent colour. Add in a splash of water, and whisk it all together.
Toss in the peas and cook them in the butter and shallots for 3 minutes. Then, add in the chopped tarragon and parsley, as well as salt and pepper to taste. Stir it all together one last time, to make sure the snap peas are evenly coated in the butter and herbs. Then, take them out into your dish of choice. Serve hot.