- 2 teaspoons extra-virgin olive oil
3/4 pound sugar snap peas, trimmed of stems and strings
1 1/2 teaspoons chopped fresh marjoram
1 teaspoon fresh lemon juice
1/4 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large frying pan, heat the olive oil over medium heat.
Add the peas and saute until tender-crisp, about 4 to 5 minutes.
Stir in the marjoram, lemon juice and zest, salt, and pepper and toss gently to mix.
from the Mayo clinis