3 c. fresh sugar snap peas
1 1/2 Tbsp. unsalted butter
Coarse sea salt to taste
2 tsp top-quality balsamic vinegar
Freshly-grnd white pepper to taste
2 Tbsp. minced fresh chives
Trim the sugar snaps, removing any tough strings. Rinse well in a colander and set aside.
Heat the butter over medium heat in a skillet just large sufficient to hold the peas.
Add in the peas, with water clinging to them, and stir or possibly toss till completely coated with butter.
Season well with salt and toss again.
Add in the vinegar and toss to coat.
Lower the heat, cover the pan and cook till the peas are just crunchy-tender, 2 to 3 min, depending on their age and size.
Uncover the pan, season with pepper and toss with chives.
Serve at once.
This recipe yields 4 servings.