4 bacon strips
1 lb. fresh sugar snap peas, stem ends and strings removed
½ c. red onions, finely diced
1 oz. Parmesan cheese, shaved
1 Tbsp. fresh lemon juice
¼ tsp. black pepper
In a large cold frying pan, lay out the bacon strips without overlapping. Turn on the heat to medium and cook bacon, flipping occasionally until golden-brown and crisp, about 7-10 minutes. Remove from pan and place on a paper-towel lined plate. Set aside.
Pour the excess bacon grease from the pan into a heat safe container for disposal, leaving a thin layer of oil behind. Set the stovetop temperature to medium-high heat and add the snap peas to the frying pan. Sauté peas until tender-crisp, about 3-5 minutes. Remove from heat and stir in the remaining ingredients. Place in a serving dish and top with chopped or crumbled bacon. Best served immediately. —4 to 6 servings.