Place the oil
in a frying pan, add the garlic and heat gently for 1 minute, or until
the garlic starts to become translucent. Remove the garlic, add the
breadcrumbs and cook them over medium heat for 3 minutes, or until they
are crisp and golden, stirring to prevent them from catching. Remove
from the pan and allow to cool. Melt 2 tsp of butter in a saucepan then
add the shallot and cook for 5 minutes, or until softened. Add the
tarragon vinegar and cook until it has almost evaporated, then add the
lemon juice. Slowly whisk in the remaining butter, a little at a time,
until the mixture thickens. Stir in the fresh tarragon and season.
Blanch the sugar snap peas in boiling, salted water for 5 minutes. Toss
the peas with the tarragon butter and sprinkle with the toasted
breadcrumbs before serving.