- 1 pound fresh sugar snap peas
- 2 teaspoons butter salt and pepper to taste
- 1 to 2 tablespoons minced fresh savory, tarragon, mint, marjoram, or thyme (pick just one)
- Remove the tops from the peas, and pull off the strings.
- Melt the butter in a skillet over medium-high heat. Add the peas, keeping the heat fairly high. Cook quickly for about 1 minute. Sprinkle with salt, pepper, and the herb of your choice. Cook quickly for about 1 minute longer.
- Transfer to a bowl and eat as soon as possible, while they are still bright green, puffy, and hot.