Sautéed Sugar Snap Peas

(Chez Panisse Vegetables)

 

Top and tail the sugar snap peas, pulling off the threadlike strings.  Slice on the diagonal into ½-inch-thick pieces.  Put into a sauté pan with ¼ inch of water, butter, and a sprinkling of salt.  Bring to a boil and reduce the heat to medium.  Cook until done, about 3 minutes. 

 

The water and butter should be emulsified and coat the snap peas, which should be bright green and just tender.  Adjust the seasoning and serve.  You can also cook fresh pea shoots with the snap peas.